The Pioneer Woman’s Simple, Perfect Chili

Ingredients

• 2 garlic cloves
• 1 teaspoon ground oregano
• 1 tablespoon ground cumin
• ¼ teaspoon cayenne pepper (optional)
• 2 tablespoons chili powder
• 2 pounds ground beef
• One 8-ounce can tomato sauce
• 1 teaspoon salt
• ¼ cup masa (corn flour, found in Mexican food section of many supermarkets)
Optional Ingredients:
• 1 can pinto beans, drained
• 1 can kidney beans, drained
• 1 jalapeño, seeded and finely diced
• 1 can diced tomatoes and chilies (I use the Rotel brand)
For Serving:
• Shredded cheddar cheese
• Chopped onion
• Fritos

Instructions

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. Cook the beef until brown
3. And unless you want to tick off your cardiologist, drain off the excess fat.
4. Pour in the tomato sauce. Followed by the spices and the salt
5. Stir together well, cover, and reduce the heat to low. Cover the pot and simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add in ½ cup water at a time as needed.
6. After an hour, place the masa in a small bowl. Add ½ cup water and stir together with a fork.
7. Dump the masa mixture into the chili.
8. 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, jalapeño, and tomatoes if desired. Simmer for 10 minutes.
9. Serve with shredded cheddar, chopped onion, and Fritos.

Notes