Masa harina adds an earthy, corn flavor to this Mexican-inspired chili recipe.
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Chili
1 12 pounds ground beef
1 large (1 cup) onion, chopped
1 to 2 chopped Anaheim chile peppers
2 teaspoons finely chopped fresh garlic
2 (14.5-ounce ) cans diced tomatoes
1 cup beef broth
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
12 teaspoon salt
12 cup water
14 cup masa harina flour
Condiments
2 ounces (12 cup) Cheddar cheese, shredded
Tortilla chips or cornbread, if desired
STEP 1
Place ground beef, onions, chiles, and garlic in 4-quart saucepan. Cook over medium-high heat, stirring occasionally, 7-10 minutes, until beef is browned. Drain fat.
STEP 2
Add all remaining chili ingredients except water and masa harina. Continue cooking, 3-4 minutes, until mixture comes to a boil. Reduce heat to low. Cook 30 minutes.
STEP 3
Combine water and masa harina in bowl. Gradually stir into chili. Cook, stirring occasionally, 15-17 minutes, until mixture is slightly thickened.
STEP 4
Top each serving with cheese. Serve with tortilla chips, if desired.
Masa harina is Mexican corn flour. It is made from corn that has been soaked in lime, then finely ground into flour. It is like corn meal, but much finer, and it can be found in most supermarkets in the ethnic or baking section. Masa harina is used to make corn tortillas and as a thickener in many chilis and soups.
