Beef Chili with Masa Harina
Beef Chili with Masa Harina is rated
out of
5 by
7.
Prep Time:
20 minutes
Cook Time:
80 minutes
Servings:
10
Serves 8 to 10.
There are as many versions of chili as there are chili cooks. This one includes a signature flavor of the American Southwest: masa harina. The Mexican corn flour used for making tortillas and tamales, masa harina is made by grinding corn kernels that have been simmered in a slaked lime solution and then dried. It is sold in well-stocked food stores and in Latin markets. Added to the chili near the end of cooking, masa harina thickens the liquid slightly, giving it body, and imparts a subtle corn flavor.
Grind the meat yourself or ask the butcher to grind it fresh for chili, using the large holes of a meat grinder to give it a coarse texture. Accompany the chili with small bowls of sour cream, salsa, shredded cheddar cheese and chopped green onions.
Looking for game-day cooking inspiration? Check out our football favorites collection, featuring our most popular recipes to make for the big game.
Ingredients:
- 5 Tbs. vegetable oil
- 3 lb. beef chuck, ground for chili
- 3 large yellow onions, finely chopped
- 8 garlic cloves, minced
- 1 jalapeño chile, seeded and finely chopped
- 1/2 cup chili powder
- 2 Tbs. ground cumin
- 1 Tbs. ground oregano
- 2 tsp. ground coriander
- 1 1/2 cups lager-style beer
- 2 1/2 cups beef stock
- 1 can (28 oz.) crushed tomatoes
- 1 can (15 oz.) kidney beans, rinsed and drained
- 1 can (15 oz.) pinto beans, rinsed and drained
- 3 Tbs. masa harina
- Salt and freshly ground pepper, to taste
Directions:
In a large nonstick fry pan over medium-high heat, warm 1 Tbs. of the vegetable oil. Add half of the beef and cook, stirring occasionally, until browned, 5 to 7 minutes. Transfer to a colander placed over a bowl to drain off the fat. Repeat with 1 Tbs. of the oil and the remaining beef. Drain and set aside.
In a large pot over medium heat, warm the remaining 3 Tbs. oil. Add the onions and sauté, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic and sauté for 1 minute. Add the jalapeño, chili powder, cumin, oregano and coriander, stir until well combined and cook for 1 minute more.
Add the reserved beef, the beer, stock and tomatoes and bring to a gentle simmer. Reduce the heat to medium-low, cover and simmer, stirring occasionally, for about 50 minutes.
Add the kidney and pinto beans and masa harina. Simmer until the chili is slightly thickened, 5 to 7 minutes. Season with salt and pepper and serve in large bowls.
In a large pot over medium heat, warm the remaining 3 Tbs. oil. Add the onions and sauté, stirring occasionally, until softened, 5 to 7 minutes. Add the garlic and sauté for 1 minute. Add the jalapeño, chili powder, cumin, oregano and coriander, stir until well combined and cook for 1 minute more.
Add the reserved beef, the beer, stock and tomatoes and bring to a gentle simmer. Reduce the heat to medium-low, cover and simmer, stirring occasionally, for about 50 minutes.
Add the kidney and pinto beans and masa harina. Simmer until the chili is slightly thickened, 5 to 7 minutes. Season with salt and pepper and serve in large bowls.
Serves 8 to 10.
Adapted from
Williams-Sonoma Collection Series,
Soup,
by Diane Rossen Worthington
(Simon & Schuster, 2001).
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Rated 5 out of
5
by
jillie from
I won the chili cookoff!
This recipe is the bomb! I did add a few touches and seasonings of my own, including a tablespoon of hot chipotle fruit jelly. Masa Harina is not hard to find. Look in the section with cornmeal and flour. I was not a chili chef, but now I have a go-to recipe that is a crowd pleaser. Williams Sonoma recipes never disappoint.
Date published: 2017-09-15
Rated 5 out of
5
by
Amakk from
My go-to chili recipe.
Have been using this recipe for years. I make it exactly as written, unless I don't have a fresh jalapeño on hand, in which case I use a small can of chopped green chilies, which I always have.
Date published: 2015-10-24
Rated 5 out of
5
by
InBayCountry from
Chili Lover Approved!
Included a roasted red pepper and two roasted jalapeños. Used 3/4 lbs dried red kidney beans, soaking overnight and simmered for two-three hours prior to adding to rest of ingredients. Thank you for sharing this recipe with us, Williams-Sonoma! We will be making this Chili again and again!
Date published: 2013-10-15
Rated 4 out of
5
by
MdrSpencer from
Sweet Red Peppers & Jalapenos
These two additions make chili much more interesting. Fresh jalapenos are the best, but pickled works fine. The red bell pepper adds a subtle sweetness.
Date published: 2013-02-13
Rated 5 out of
5
by
Bigdaddy20968 from
Great recipe
This recipe is pretty much the same recipe i use. The only thing i do different is i use 1 tablespoon of allspice, and i use four 14.5 oz cans of stewed tomatoes. I use the Mexican style if i can find them,any type of stewed tomatoes will work. I use one 12 oz can of tomatoes paste. I use one 16 oz bag of dry pinto beans, I let the beans soak in a ample amount of water over night and cook on simmer for about three hours. I think they are better beans there not soaked in sodium like the canned beans.pinto beans is all i use.
Date published: 2012-05-03
Rated 5 out of
5
by
tahoechef from
Perfect Football Meal
I made this recipe using ground turkey instead of ground beef, slightly more chili powder than the recipe called for and diced fire roasted tomatoes instead of crushed tomatoes. I also used my slow cooker on low for 4 hours instead of simmering on the stove. I added the beans and the masa for the last 1/2 hour of cooking time. I served it topped with shredded cheese and cornbread on the side. It had the perfect level of heat. I will definitely make this again!
Date published: 2012-01-15
Rated 5 out of
5
by
kattb from
easy, hearty and quick
This was a great basic chili recipe that is mild enough to be a crowd pleaser while maintaining some layers of unique flavor from the beer, masa and coriander. I added some sweet red peppers and an extra jalapeno for some heat. If you do not have masa you can use corn starch to thicken, though you will not have the corn flavor the masa brings. Took me 70 minutes total to make including prep, browning the beef and 50 minute cook time.
Date published: 2012-01-09