Beef Chili Recipe

Masa Harina and Guajillo Chile add bold flavors to this traditional Beef Chili Recipe.

5 from 1 vote

Prep Time 10

Cook Time 1

Total Time 1 10

Course Main Course, Snack

Cuisine American

Servings

Place a large sauce pot on the stove over medium to medium high heat and allow it a few minutes to get up to temperature. Using thicker bottomed pot will give you best results.
1 Pound Ground Beef
Prior to adding ground beef to the heat, pat it dry with a paper towel. Do not add cooking oil to the pan or any salt at this point. This will encourage browning and a fond to develop.
When adding the ground beef to the pan, try to evenly distribute over the entire cooking surface. Do not stir or disrupt the beef for at least 3 minutes.
After you notice some browning taking place, stir ground beef using a wooden spoon. If areas are sticking to the pan, use the wooden spoon to scrape them free. Allow the beef a few more minutes to cook undisturbed. Note: if you notice some burning happening, add a small amount of beef stock (2 Tbsp. ) and lower the heat. You want there to be a nice even brown (not black) tint to the bottom of your pan.
One beef appears to be browned and a layer of fond has formed on the base of your pan, add ½ cup of beef stock. Give the stock a moment to lift the fond from the pan and assist it by scrapping with your wooden spoon.
Transfer cooked ground beef from the pan into mixing bowl and set aside till later.

Return your pan to the stove over medium heat. With the ground beef out of the pan, add two tablespoons of oil. Allow oil to come up to temperature.
Next add the diced onion and red bell pepper along with one tablespoon of salt. Let the vegetables simmer without browning for five minutes while stirring occasionally.
1½ Cup Diced Yellow Onion, 1 Cup Diced Red Bell Pepper, 1½ Tablespoon Kosher Salt
Once the onions appear translucent add the minced garlic, and spices. Stir to distribute and let cook for an additional three minutes.
2 Tablespoons Minced Garlic, 1½ Tablespoons Cumin, 1 Tablespoon Chile Powder, 1 Tablespoon Guajillo Chile Powder, 1 Tablespoon Paprika, 1 Tablespoon Black Pepper
The aroma should be building at this point in the cook. Next add the tomato paste and stir to coat everything in the tomato paste. Let cook for two minutes.
4 Ounce Tomato Paste

Before adding the rest of the ingredients, reduce heat and add the Masa Harina. Stir well, a paste will likely start to form as the Masa Harina coats the vegetables. Once this occurs add the rest of the beef stock. Use your wooden spoon to scrape free any fond that has formed on the bottom of the pot.
¼ Cup Masa Harina
Now add the crushed tomatoes, browned ground beef, and pinto beans. Increase the heat and bring the beef chili to a low simmer for 20-30 minutes. Stir occasionally making sure to prevent any sticking.
32 Ounce Beef Stock, 28 Ounce Fire Roasted Crushed Tomatoes, 32 Ounce Pinto Beans
Once the chili is simmering, taste for seasoning and check consistency. Adjust if necessary. If the chili is too thin add additional Masa Harina or allow it to simmer and reduce. If it is too thick, simply add more stock or water.
When seasoning and consistency are to your liking, serve or rapidly cool and store refrigerated. This beef chili is better the next day as flavors will continue to develop overnight.

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