Chili with Beans
Chili; beef chili; chili with beans This chili recipe is adapted from Ree’s Simple, Perfect Chili. It is good cold weather food. I usually use my own cooked beans in the recipe although I have used canned beans in a pinch. My favorite beans for this recipe are black beans but any beans will work
- 1 pound ground beef
- 1 pound italian sausage
- 1 quart tomato sauce
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon red pepper flakes
- 2 teaspoons garlic powder
- 1 teaspoon garlic salt
- 1-2 teaspoons salt to taste
- 1/2 teaspoon oregano
- 1/2 teaspoon parsley
- black pepper to taste
- 4 cups of black beans can substitute 3 15-ounce cans, drained and rinsed
- 1/4 cup masa harina or more if needed
- In a large pot, brown the ground beef and the Italian sausage. Drain excess fat.
- Pour in tomato sauce and spices. Stir together. Cover and let cook for about 30 minutes on low.
- Add black beans. If using canned beans, don’t forget to drain and rinse them. (You can use whatever kind of beans you like. When I use canned beans, I usually use 2 cans of black beans and a can of chili beans or kidney beans.) Simmer for at least an hour. If the chili gets too dry, add a little water.
- About 20 minutes before serving, sprinkle ¼ cup masa over the chili and mix it in. Alternatively, you can mix the masa with about ½ cup water to make a paste to add to the chili. Stir until well combined then check for flavor. The masa will thicken the chili so if it is still too thin, add more masa. Simmer for about 20 minutes to allow flavors to come together and masa to finish thickening.
- Serve with cheese, cornbread, saltine crackers, tortilla chips, or anything else you like.