ID: 86c7efbe...
This is a quick and straightforward ground beef chili, perfect for a weeknight meal. It's the hearty, comforting style of chili you might find at a ski lodge, packed with beef, beans, and a flavorful blend of spices, coming together in under an hour.
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Brown ground beef in a Dutch oven, then add and sauté onions and garlic until soft. → Stir in tomato paste and a spice blend of chili powder, cumin, oregano, and garlic powder, and toast for a minute. → Add canned tomatoes, chicken stock, drained beans, and bay leaves. Season with fish sauce, salt, and pepper. → Thicken with a sprinkle of masa harina and let it simmer for at least 30 minutes. → Serve hot with toppings like cheese, sour cream, scallions, and cilantro.
Brown ground beef in a Dutch oven, then add and sauté onions and garlic until soft. → Stir in tomato paste and a spice blend of chili powder, cumin, oregano, and garlic powder, and toast for a minute. → Add canned tomatoes, chicken stock, drained beans, and bay leaves. Season with fish sauce, salt, and pepper. → Thicken with a sprinkle of masa harina and let it simmer for at least 30 minutes. → Serve hot with toppings like cheese, sour cream, scallions, and cilantro.
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To get a good brown crust on the ground beef, let it cook undisturbed on one side before breaking it up. This prevents the meat from steaming.
If you don't have Ro-Tel, you can use regular canned diced tomatoes and a can of diced green chiles.
The masa harina acts as a thickener and adds a nice corn flavor. If you don't have it, a flour-based roux or regular cornmeal can be used as a substitute.
Letting the chili simmer for at least 30 minutes is key to developing a deep, rich flavor. It tastes even better the next day.
Feel free to use different types of beans like pinto or kidney beans, or even a mix.
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