When the winter wind starts to howl, nothing beats a big bowl of warmth. This classic beef chili is the ultimate hug in a bowl for your family.
It is simple to make and smells absolutely incredible while it simmers. You can have a hearty meal ready without any kitchen stress today.
Why This Recipe Is a Winner
This recipe is a total game-changer for busy winter evenings. It uses simple pantry staples that you likely already have on hand.
The secret is the masa harina which creates a rich, thick texture. It is a budget-friendly meal that feeds a large, hungry crowd easily.
Simple Method
Making this chili is very straightforward and perfect for beginners. You simply brown the meat and let the spices do the work.
The long simmer time builds deep, savory flavors in every single bite. You will feel like a pro chef with very little effort.
Ingredients You’ll Need
These ingredients are easy to find at any local grocery store.
- 2 pounds Ground Beef
- 2 cloves Garlic, minced
- 1 can (8 ounces) Tomato Sauce
- 1/4 cup Chili Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Dried Oregano
- 1 teaspoon Salt
- 1/4 teaspoon Cayenne Pepper
- 1/2 cup Masa Harina
- 2 cans (15 ounces each) Kidney Beans or Pinto Beans, drained and rinsed
Step-by-Step
- Place the ground beef and minced garlic in a large pot over medium-high heat.
- Cook until the beef is completely browned and no longer pink.
- Drain the excess fat from the pot and return the beef to the heat.
- Add the tomato sauce, chili powder, cumin, oregano, salt, and cayenne pepper.
- Pour in 1.5 cups of water and stir everything together.
- Cover the pot, reduce heat to low, and simmer for 1 hour.
- Whisk the masa harina with 1/2 cup of warm water until smooth.
- Stir the masa slurry into the chili until fully integrated.
- Add the drained beans to the pot and stir gently.
- Simmer uncovered for 10 to 15 minutes until it reaches your desired thickness.
- Taste and adjust seasonings before serving hot.
Best Ways to Enjoy It
Serve this warm with a side of golden honey cornbread. It is wonderful for a cozy night in with your favorite people.
Top each bowl with shredded cheddar cheese and a dollop of sour cream. Add some fresh jalapeños if you want an extra spicy kick.
Storage & Reheating
This chili tastes even better the next day after flavors mingle. Store leftovers in an airtight container in the fridge for 4 days.
You can also freeze this meal for up to three months. Reheat on the stove over medium heat until steaming hot again.
Recipe Tips
- Do not skip draining the fat for a cleaner flavor.
- Always use fresh garlic for the best aromatic results.
- Whisk the masa slurry well to avoid any floury lumps.
- Stir occasionally while simmering to prevent sticking on the bottom.
- Double the batch for a stress-free holiday gathering meal.
- Add a pinch of sugar if the tomato sauce is too acidic.
Ways to Switch It Up
- Swap ground beef for ground turkey for a lighter version.
- Use black beans instead of kidney beans for a different texture.
- Add diced bell peppers during browning for extra garden-fresh veggies.
- Substitute masa harina with cornmeal if you are in a pinch.
Common Questions
What is masa harina?
It is a traditional corn flour used to make tortillas. It adds a unique toasted corn flavor and thickens perfectly.
Can I make this in a slow cooker?
Yes, brown the beef first and then slow cook for 6 hours. Add the masa slurry during the last 30 minutes of cooking.
Is this chili very spicy?
This recipe has a mild to medium heat level. You can omit the cayenne pepper to keep it kid-friendly.
I hope this cozy classic beef chili brings warmth to your winter table. It is a family favorite that never fails to satisfy. Happy cooking!
— Lidia
The Pioneer Woman's Chili
Ingredients
- 2 pounds Ground Beef
- 2 cloves Garlic , minced
- 1 can (8 ounces) Tomato Sauce
- 1/4 cup Chili Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Dried Oregano
- 1 teaspoon Sal t
- 1/4 teaspoon Cayenne Pepper
- 1/2 cup Masa Harina
- 2 cans (15 ounces each) Kidney Beans or Pinto Beans, drained and rinsed
Instructions
- Place the ground beef and minced garlic in a large pot over medium-high heat. Cook until the beef is completely browned and no longer pink.
- Drain the excess fat from the pot and return the beef to the heat.
- Add the tomato sauce, chili powder, cumin, oregano, salt, and cayenne pepper to the beef and stir to incorporate.
- Pour in 1.5 cups of water. Cover the pot, reduce the heat to low, and simmer for 1 hour, stirring occasionally.
- In a small bowl, whisk the masa harina with 1/2 cup of warm water until a smooth slurry is formed.
- Stir the masa slurry into the chili until fully integrated.
- Add the drained beans to the pot and stir gently.
- Simmer the chili uncovered for an additional 10 to 15 minutes until the desired thickness is reached.
- Taste and adjust seasonings before serving hot.
