Simple but perfect chili

Votes: 2

Time: 1 hour 35 minutes
Complexity: easily
Servings: 6 - 8

Simple but perfect chili - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

900 g of ground beef
2 cloves garlic, chopped
230 g tomato sauce
2 tbsp. chili powder (chili pepper seasoning)
1 tsp ground cumin
1 teaspoon ground oregano
1 teaspoon of salt
1/4 tsp cayenne pepper
1/4 cup masa harina (Mexican corn flour)
425g canned red kidney beans, rinsed and drained
425g canned pinto beans, rinsed and drained
For servingGrated Cheddar, sliced onion, corn chips, lime wedges

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ground beef, tomato sauce, chili seasoning, ground cayenne pepper, cumin, oregano, red beans, pinto beans, chips

Cooking the dish according to the recipe:

Place the ground beef in a large saucepan and add the garlic. Cook over medium heat until the meat is browned.

Drain off any excess fat, then add the tomato sauce, chili powder, cumin, oregano, salt, and cayenne pepper. Stir well, cover, and reduce heat to low. Simmer for 1 hour, stirring occasionally. If the chili becomes too dry, add 1/2 cup water.
After an hour, pour the Mexican flour into a small bowl. Add 1/2 cup of water and stir with a fork. Add the flour mixture to the chili. Mix well, then taste and adjust the flavor.

Add more flour mixture and/or water to achieve a more manageable chili consistency or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve the chili with shredded Cheddar, sliced onion, Mexican chips and lime wedges.

Categories:

recipe / Simple and quick recipes / Quick main courses / Soups / Thick soups and stews / / Mexican cuisine / Ree Drummond

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