Ingredients:

  • 2 lbs Lean Ground Beef (90/10)
  • 1 Large Yellow Onion, finely diced
  • 3 Cloves Garlic, minced
  • 1 Green Bell Pepper, seeded and diced
  • 1/4 cup Chili Powder
  • 1 tsp Ground Cumin
  • 1 tsp Dried Oregano
  • 1/2 tsp Cayenne Pepper
  • 1/2 tsp Sea Salt
  • 30 oz Tomato Sauce (two 15 oz cans, no salt added)
  • 15 oz Kidney Beans, rinsed and drained
  • 1.5 cups Beef Broth (low sodium)
  • 1/4 cup Masa Harina
  • 1/2 cup Warm Water

Instructions:

  1. Place a 6-quart heavy-bottomed Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it into small crumbles.
  2. Drain the rendered fat, leaving only 1 tablespoon in the pot to maintain flavor while reducing caloric density.
  3. Add the diced onions, bell peppers, and garlic to the pot. Sauté for 5 minutes until the vegetables are translucent.
  4. Stir in the chili powder, cumin, oregano, sea salt, and cayenne pepper. Cook for 1-2 minutes to bloom the spices in the residual fat.
  5. Pour in the tomato sauce, rinsed kidney beans, and beef broth. Bring to a boil, then reduce heat to low and simmer, partially covered, for 1 hour.
  6. In a small bowl, whisk together the masa harina and warm water until smooth. Stir the mixture into the chili.
  7. Simmer for an additional 10-15 minutes until the chili has thickened to a velvety consistency.