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A steaming bowl of classic beef chili topped with shredded cheese and sour cream

The Pioneer Woman's Chili

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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 8 servings
Calories 425 kcal

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.