Food is an important part of a balanced diet. November 11, 2010
I’ve never been a big fan of homemade chili. I know I should like it, but it rarely works out for me. I grew up eating Wolf Brand Chili out of a can and I’m pretty sure my brain still thinks that’s what it’s supposed to be. Throw in some club crackers and a little ketchup and you have one fancy dinner on your hands.
The problem is that it’s never thick the way other chili seems to be. It’s less chili and more meat and bean soup. Not that there’s anything wrong with meat and bean soup, but it’s not exactly what I’m going for when I try to make chili. I’ve tried flour, tomato paste, long slow simmering, everything. I just couldn’t make it work.
Last night we had friends over for dinner and decided to make chili. We had the stuff, it’s easy, it’s fall. But I was still looking at a pot of soup. But then. Inspiration struck. In the form of a random chili starter kit we found in the pantry. The chili was already to simmer stage, so it was too late to use the spice packet, but there was a note at the bottom. “If you desire thicker chili, combine three tablespoons corn masa flour with water and add to chili.”
CORN MASA FLOUR. Genius.
So we did it, and it worked. Our soupy meat pot became beautiful, thick, awesome chili. It was so delicious.
BEST CHILI EVER
1-1/2 pounds ground beef
2 cups chopped onion
1 tsp crushed garlic
1 32oz can crushed tomatoes with juice
1 16oz can red kidney beans
1 16oz can black beans
2 8oz cans tomato sauce
2 tsp chili powder (we usually add more to taste as we go)
1 tsp basil
1 tsp crushed red pepper
1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
3 tbsp corn masa flour
1/3 cup water
Cook beef, garlic and onion together. Drain. Stir in all other ingredients except the corn masa flour and water. Boil, reduce heat. Cover and simmer for at least 30 minutes. 15 minutes before serving, combine corn masa flour with water, then stir mixture into chili. Serve with sour cream and cheese. EAT DELICIOUS CHILI.