Simple Perfect Chili Ree Drummond

Why You Will Love this Recipe

This chili is also great on top of chips or a hot dog.  I can't take any credit for this recipe because it's from Ree Drummond. Whenever I have a hankering for some chili this recipe is the one I always make.

This chili is a little thick because there isn't much liquid. Whenever I reheat it, I'll add a couple of tablespoons of water to loosen it up a bit. If you can't find masa harina you can leave it out. I've done that plenty of times and it still comes out good.

Ingredients Needed

• Beef - Is considered better than higher fat options for several reasons. First, it has less saturated fat, which can contribute to heart disease and other health issues. 
• Garlic, chopped - Chopped fresh garlic can take some time to chop so I often always use the freshly minced garlic that comes already made in a jar. 
• Tomato sauce - can also use Marinara sauce or crushed tomatoes
• Chili powder - is made from dehydrated garlic cloves and like the chili powder above it gets ulverized into a powder or flour consistency.
• Cumin - is a member of the parsley family. It is a dried seed that is made from a plant called Cuminum cyminum.
• Oregano - is a common herb used in cooking, particularly in Mediterranean and Mexican cuisine. It has a pungent, slightly bitter taste and a strong aroma
• Cayenne pepper is a type of chili pepper that is commonly used to add heat and flavor to dishes. It is named after the city of Cayenne in French Guiana and is often sold in powdered form.
• Masa harina - is a type of corn flour that is commonly used in Mexican cuisine to make traditional dishes such as tortillas, tamales, and pupusas.
• Kidney beans, drained and rinsed
• Pinto beans, drained and rinsed
• Toppings: Shredded Cheddar, Chopped onions, Tortilla chips, Lime wedges,

How to Make Simple Perfect Chili

1. Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add ½ cup water at a time as needed.
2. After an hour, place the masa harina in a small bowl. Add ½ cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.