Tuesday, December 27, 2011


I still haven't run across a recipe in the Pioneer Woman Cooks that I haven't liked. This chili was a little bit different. It wasn't soupy like a normal chili. It was very thick. But it was also super tasty. I'm not sure if I really needed to use masa instead of regular flour, but I did. If you try it differently, please let me know so I can let my other readers know!

Chili-Adapted from Pioneer Woman Cooks by Ree Drummond
Total Time: 1 Hour 30 Minutes
Serves 6
For the Chili:

  • 2 garlic cloves, chopped
  • 1 teaspoon ground oregano
  • 1 tablespoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 2 pounds ground beef
  • 8-ounce can tomato sauce
  • 1 teaspoon salt
  • 1/4 cup masa (optional, or use cornmeal)
Optional Ingredients:
  • 1 can pinto or kidney beans, drained
  • 1 jalapeno, seeded and finely diced
  • 1 can diced tomatoes and chiles
For Serving:
  • Shredded cheddar cheese
  • Diced onion
  • Sour cream
Place ground beef and garlic in a large pot and cook the beef until brown; drain the excess fat. Pour in tomato sauce, spices, and salt. Stir together, cover and reduce heat to low. Simmer, covered, for one hour, stirring occasionally. If the mixture becomes dry, add in 1/2 cup water as needed. After an hour, place the masa in a small bowl and mix with 1/2 cup water. Dump the masa mixture into the chili and stir together well. Taste and adjust seasonings as needed. Simmer for 10 minutes. Serve with cheese, onions and/or sour cream.

To Freeze
Allow the chili to cool completely, then place in 1-cup portions in freezer bags. Flatten the bags for easy storage in the freezer.
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