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+ servings

Chili (My Favorite)


  • 2 lbs ground beef
  • 2 cloves garlic, chopped
  • 1 (8 oz) can tomato sauce
  • 2 (15 oz) cans fire-roasted tomatoes (diced or crushed depending on the chunkiness level you like)
  • 2 Tbsp chili powder (heat of your choice)
  • 1 tsp ground cumin
  • 1 tsp ground oregano
  • 1 tsp fine grain sea salt
  • heavy pinch freshly ground black pepper
  • ¼ tsp cayenne pepper
  • ¼ cup masa harina (corn flour, found in the Mexican food section of many supermarkets)
  • 2 (15 oz) cans chili beans, in chili sauce
  • Shredded Cheddar, for serving
  • Chopped onions, for serving
  • Fritos, for serving


  • In a large pot over medium heat, add the olive oil and chopped onions. Sauté 3-5 minutes, until the onions are beginning to soften.
  • Add the ground beef and garlic and continue to cook until the meat is browned. Drain the excess fat.
  • Add the tomato sauce, canned tomatoes, chili beans, chili powder, cumin, oregano, sea salt, freshly ground black pepper, and cayenne.
  • Stir well, cover, and reduce the heat to low.
  • Simmer for about an hour, stirring occasionally. If the chili becomes overly dry, add ½ cup water at a time, as needed.
  • After an hour, combine the cornflour with ½ cup water. Add the masa mixture to the chili.
  • Stir together well, taste, and adjust the seasonings.
  • Add more masa paste and /or water until the chili is to your preferred consistency
  • Serve with shredded cheddar, chopped onions, and Fritos