Simple, Perfect Chili

I can't take credit for this recipe. It comes from the Pioneer Woman (Ree Drummond). It is wonderful, hearty and perfect for a frito pie to chili fries.

Ingredients:

2 garlic cloves, chopped
1 teaspoon ground oregano
1 tablespoon ground cumin
1/4 teaspoon cayenne pepper (optional)
2 tablespoons chili powder
2 pounds ground beef or (venison)
One 8 oz can tomato sauce
1 teaspoon salt
1/4 cup masa (corn flour, found in the mexican food section of many supermarkets)
1 can pinto beans, drained (I make my pinto beans in the crockpot the day before) taste so much better.
1 can kidney beans, drained (optional)
1 jalapeno, seeeded and finely diced
1 can diced  tomatoes and chiles (I use the Rotel brand)
1 small chopped onion

For serving:
Shredded Cheddar cheese
Chopped onion
Fritos

1. Begin by measuring the spices; chopped garlic, oregano, cumin, cayenne, and chili powder.
2. Place the ground beef in a large pot and throw in the garlic and onion.
3. Cook the beef until brown.
4. Drain off the excess fat.
5. Pour in the tomato sauce.
6. Followed by the spices and the salt.
7. Stir together well, cover, and reduce to low. Cover the pot and simmer for 1 hour, stiring occasionally. If the mixture becomes overly dry, add in 1/2 cup water at a time as needed.
8. After an hour, place the massa in a small bowl. Add 1/2 cup water and stir together with a fork.
9. Dump the masa mixture into the chili.
10. Stir together well. Taste, adjust the seasonings, and add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans, jalepeno, and tomatoes if desired. Simmer for 10 minutes.
11. Serve with shredded cheddar, chopped onion, and fritos.

I like to cook dry pinto beans the day before in a crockpot instead of adding can. Taste so much better.


Helpful hints: To freeze the chili, allow it to cool completely, then place it in 1 cup portions in freezer bags. Flatten the bags for easy storage in the freezer.