Tuesday, May 17, 2011


 I was asked to take a meal to a family from my church a couple of weeks ago, we were having a few chilly days so I decided a big pot a chili was the perfect . (Though I think the day I made chili it was getting nice and warm outside.)
Now I love chili, I like all varieties of chili, and this chili was delicious! This chili is actually a chili you don't have to add beans to, it is suppose to be a just a meat chili, but chili to me, is suppose to be hearty and that requires beans, tomatoes, a jalapeño, and diced chilies. It was just the right flavor! 
 I am gonna have to say though, I still partial to my white chicken chili
Both of these chili recipes are worth making. The family I took the chili to said they really enjoyed it! 
Plus stayed tuned for the wonderful recipe for corn bread tomorrow.


2 garlic cloves, chopped
1 tsp. ground oregano
1 Tbsp. ground cumin
1/4 tsp. cayenne pepper (optional)
2 Tbsp. chili powder
2 pounds ground beef
1 8oz. can tomato sauce
1 tsp. salt
1/4 cup masa (corn flour, found in the Mexican food section of many supermarkets)

Optional Ingredients
1 can pinto beans, drained
1 can kidney beans, drained (I used 4 cans of just kidney beans, no pinto)
1 jalapeño, seeded and finely diced
1 can diced tomatoes and chilies (I used the Rotel brand)

For serving
Shredded cheddar cheese
Chopped onion

Place the ground beef in a large pot and throw in the garlic. Cook the beef until brown. Drain off the excess fat. Pour in the tomato sauce, followed by the spices and the salt. Stir together well, cover, and reduce the heat to low. Cover the pot and simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add in 1/2 cup water at a time as needed. After an hour, place the masa in a small bowl. Add the 1/2  cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well. Taste, adjust the seasonings, and add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans, jalapeño, and tomatoes if desired. Simmer for 10 minutes. 
Serve with shredded cheddar, chopped onions, and Fritos.

Recipe from taken from: The Pioneer Woman Cookbook 

1 comment:

Brandon and Krystyn said...

I will be making both this chili and the cornbread. I know the cornbread is going to be phenomenal!! Your food always is!