Beef Chili With Masa Harina Food

THE PIONEER WOMAN CHILI

Steps:

• Cook and crumble the ground beef in a large pot over medium heat until browned.
• Drain excess grease.
• Add the garlic and tomato sauce, cook for 1 minute.
• Add seasonings: 2 TBS Chili Powder, 1 tsp cumin, 1 tsp oregano, 1 teaspoon salt, ¼ tsp cayenne pepper.
• Stir to combine. Decrease heat to low.
• Cover and let simmer for 1 hour, stirring occasionally.
• Note: If the meat seems too dry after an hour, add water ½ cup of water.
• Combine the masa harina with ½ cup water in a small bowl. Stir to combine. Add to the chili.
• Add more masa and/or water until preferred consistency is obtained.
• Add the drained and rinsed beans. Simmer for 10 minutes.
• Serve with desired garnishes and cornbread!
• Cook and crumble the ground beef in a large pot (or stove-top safe crock pot) over medium heat until browned.
• Drain excess grease.
• Add the garlic and tomato sauce, cook for an additional minute.
• Add seasonings: 2 TBS Chili Powder, 1 tsp cumin, 1 tsp oregano, 1 teaspoon salt, ¼ tsp cayenne pepper.
• Stir to combine. Transfer to the Crock Pot.
• Combine the masa harina with ½ cup water in a small bowl. Stir to combine.
• Stir in the masa mixture into the Crock Pot. Add the beans and stir gently to combine.
• Heat on low for 4 hours, or all day!
• At any point you can add more masa and/or water until preferred consistency is obtained.
• Note: For the Instant Pot Method, use 14.5 ounces of diced tomatoes with the juice.
• Set the Instant Pot to Sauté mode. Cook and crumble the ground beef until browned. Drain excess grease.
• Add the garlic and tomato sauce, cook for an additional minute.
• Add seasonings: 2 TBS Chili Powder, 1 tsp cumin, 1 tsp oregano, 1 teaspoon salt, ¼ tsp cayenne pepper.
• Combine the masa harina with ½ cup water in a small bowl. Stir to combine.
• Add the masa mixture, diced tomatoes with juices, and the kidney/pinto beans to the Crock Pot and stir gently to combine.
• Optional: Add additional water and/or masa mixture to achieve preferred consistency.
• Close the lid and ensure the pressure valve is shut. Set the Instant Pot to the Chili/Beans setting and heat for 20 minutes.
• Flip the quick release valve or let the steam escape naturally. Serve with preferred garnishes!

BEEF CHILI WITH MASA HARINA

Steps:

• In a large nonstick fry pan over medium-high heat, warm 1 Tbs. of the vegetable oil. Add half of the beef and cook, stirring occasionally, until browned, 5 to 7 minutes. Transfer to a colander placed over a bowl to drain off the fat. Repeat with 1 Tbs. of the oil and the remaining beef. Drain and set aside. In a large pot over medium heat, warm the remaining 3 Tbs. oil. Add the onions and sauté, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic and sauté for 1 minute. Add the jalapeño, chili powder, cumin, oregano and coriander, stir until well combined and cook for 1 minute more. Add the reserved beef, the beer, stock and tomatoes and bring to a gentle simmer. Reduce the heat to medium-low, cover and simmer, stirring occasionally, for about 50 minutes. Add the kidney and pinto beans and masa harina. Simmer until the chili is slightly thickened, 5 to 7 minutes. Season with salt and pepper and serve in large bowls. Serves 8 to 10.

OUR FAVORITE TEXAS BEEF CHILI

Steps:

• Heat a large, dry skillet over high heat and toast peppers in batches, until browned in spots but not burned, 30 to 45 seconds per side. Toast garlic cloves in their skins in the same skillet, tossing, until browned in spots, about 3 minutes.
• If chiles are dusty, rub them gently with a damp paper towel. Cut peppers in half lengthwise; remove stems and seeds. Place chiles de árbol in a small heatproof bowl. Place all other chiles in a large heatproof bowl. Pour very hot water over chiles until submerged and let soak for 45 minutes, placing a plate on top of chiles to keep them submerged if necessary
• Peel garlic cloves and place cloves in blender. Add all the soaked chiles except for the chiles de árbol along with 4 cups of the soaking liquid. Add 1 tablespoon salt, 1 teaspoon pepper, and honey. Purée until smooth. Taste and add chiles de árbol to your preference (start with 4 for mild or 6 for medium heat; add additional to taste if you would like more heat).
• Strain the purée through a fine-mesh sieve into a large bowl, using a rubber spatula to press the purée through. Set puree aside.
• In a large Dutch oven or pot over medium-high heat, melt 2 tablespoons of lard. Add 1/3 of the beef, 1/2 teaspoon salt, and 1/4 teaspoon pepper and lightly brown the meat, 6 to 8 minutes per batch. Transfer to a bowl, reserve, and repeat with remaining 2 batches of beef, seasoning each with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Lower the heat to medium and add 1 more tablespoon lard. Cook the onion with 1/4 teaspoon salt until soft, stirring, about 5 minutes. Add cumin and cook, stirring, 1 minute more. Add the chile purée and bring to a simmer. Cook, stirring, until purée has lost its raw chile flavor, about 15 minutes. Add 4 cups broth, oregano, and the beef. Combine the masa harina with 2 cups water and add to the mixture. Bring to a boil, reduce to a simmer, and cook, uncovered, until meat is tender and broth is thickened, about 3 hours.
• Add sugar and vinegar 1 tablespoon at a time, tasting to see if the chili needs more. Add cayenne, salt, and pepper to taste. Allow the chili to sit at least an hour and up to overnight to allow the flavors to meld. Serve with lime wedges, sour cream, onion, jalapeño, and/or cilantro.

REAL-DEAL CHILI

Steps:

• In a Dutch oven, cook bacon over medium heat until just beginning to brown, about 4 minutes. Add onion and garlic, and cook for 30 seconds. Add paprika, cumin, oregano, cayenne, salt, pepper, and ground beef. Cook, stirring occasionally, and breaking up the meat with the side of the spoon, until the beef is cooked through, about 10 minutes.
• Stir in 3 cups water, cornmeal, and vinegar, and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until liquid thickens, about 20 minutes. It may be necessary to add a little water to thin the chili. Serve hot, garnished with desired toppings.