Chili

Ingredients

• 1 tbsp vegetable oil
• 2 pounds ground beef (85% lean)
• 2 cups yellow onion – finely chopped
• 4 cloves garlic – minced
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp dried oregano
• 0.25 tsp cayenne pepper
• 2 tbsp tomato paste
• 28 ounces canned crushed tomatoes
• 2 cups beef broth
• 15 ounces kidney beans (canned), drained and rinsed
• 15 ounces pinto beans (canned), drained and rinsed
• 2 tsp fine salt
• 1 tsp black pepper
• 2 tbsp masa harina
• 0.25 cups water
• scallions – sliced (for serving)
• cheddar cheese – shredded (for serving)
• sour cream – for serving

Instructions

1. Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering, 1–2 minutes. Add the ground beef and cook, breaking into 0.5-inch pieces, until well browned with little pink remaining, 8–10 minutes. Transfer the beef to a bowl, leaving the fat in the pot.
2. Reduce heat to medium. Add the yellow onion and cook, stirring occasionally, until softened and lightly translucent, 6–8 minutes. Add the minced garlic and cook until fragrant, 30–60 seconds.
3. Stir in the chili powder, ground cumin, dried oregano, and cayenne pepper and cook to bloom the spices until very fragrant, 30–60 seconds. Add the tomato paste and cook, stirring, until darkened and sticky, 2–3 minutes.
4. Return the browned beef and any juices to the pot. Add the canned crushed tomatoes, beef broth, kidney beans, pinto beans, fine salt, and black pepper. Bring to a gentle simmer, then reduce heat to low, partially cover, and simmer, stirring every 10 minutes, until thickened and flavors are blended, 45–60 minutes.
5. In a small bowl, whisk the masa harina with the water to make a smooth slurry. Stir the slurry into the chili and simmer uncovered until slightly thicker and glossy, 5–10 minutes.
6. Taste and adjust seasoning if needed. Ladle into bowls and serve hot with sliced scallions, shredded cheddar cheese, and sour cream as desired.