Chili is a classic, hearty dish known for its bold flavors and comforting warmth. While masa harina is often used as a thickener in traditional chili recipes, it’s entirely possible to make a delicious, rich chili without it. This recipe focuses on straightforward ingredients and simple techniques to create a satisfying chili that’s easy to prepare and perfect for any occasion.
Ingredients
- 1 lb (450 g) ground beef or ground turkey
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz / 411 g) diced tomatoes, undrained
- 1 can (15 oz / 425 g) kidney beans, drained and rinsed
- 1 can (15 oz / 425 g) black beans, drained and rinsed
- 1 cup (240 ml) beef or vegetable broth
- 2 tbsp tomato paste
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 4-5 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn it.
- Add the ground beef or turkey to the pot. Cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6-8 minutes. Drain excess fat if necessary.
- Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1-2 minutes to toast the spices and enhance their flavor.
- Add the tomato paste and mix well, allowing it to cook for one minute to deepen the flavor.
- Pour in the diced tomatoes with their juice and the broth. Stir to combine all ingredients.
- Add the drained kidney beans and black beans, stirring gently to incorporate them without breaking them up too much.
- Bring the chili to a gentle boil, then reduce the heat to low. Cover partially and let it simmer for 25-30 minutes, stirring occasionally. This allows the flavors to meld and the chili to thicken naturally.
- Taste and adjust seasoning with more salt, pepper, or chili powder as desired.
- Remove from heat and let the chili rest for 5 minutes before serving. This helps the flavors settle and the texture improve.
Tips
- Substitutions: For a vegetarian or vegan version, replace ground meat with chopped mushrooms or a plant-based protein, and use vegetable broth instead of beef broth.
- Thickening without masa harina: Letting the chili simmer uncovered for the last 10 minutes will naturally reduce excess liquid. You can also mash a few beans against the side of the pot to thicken the chili.
- Storage: Cool the chili completely before refrigerating. Store in an airtight container for up to 4 days or freeze for up to 3 months.
- Common mistakes: Avoid overcooking garlic at the start to prevent bitterness. Also, don’t skip rinsing canned beans to reduce excess sodium and improve flavor.
Serving Suggestions
This chili is delicious served over steamed rice or with warm cornbread on the side. Top it with shredded cheddar cheese, sour cream, chopped green onions, or fresh cilantro for added flavor and texture. For a fresh contrast, serve alongside a simple green salad or avocado slices. It also works well stuffed into baked potatoes or as a filling for tacos and burritos.
Variations
To customize your chili, try adding diced bell peppers or jalapeños for extra crunch and heat. Swap kidney and black beans for pinto or cannellini beans to change the texture. For a smoky depth, add a chipotle pepper in adobo sauce or a dash of liquid smoke. If you prefer a chunkier chili, leave some of the beans whole and roughly chop others before adding. For a more robust meat flavor, substitute ground beef with diced chuck roast or stew meat and simmer longer until tender.
Storage and Reheating
Store leftover chili in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze chili in portioned containers or heavy-duty freezer bags for up to 3 months. To reheat, thaw frozen chili overnight in the refrigerator. Warm on the stovetop over medium heat, stirring occasionally until heated through, usually 8-10 minutes. Alternatively, microwave individual portions on high for 2-3 minutes, stirring halfway to ensure even heating. Always reheat chili to an internal temperature of 165°F (74°C) for food safety.
Frequently Asked Questions
- Can I make this chili without beans?
- Yes, you can omit the beans for a beanless chili, often called chili con carne. The texture will be meatier and less thick, so consider simmering uncovered longer to reduce liquid or adding a small amount of cornstarch slurry if you want more thickness.
- What can I use instead of masa harina to thicken chili?
- Common alternatives include letting the chili simmer uncovered to reduce liquid, mashing some beans to release starch, or using a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) added during the last few minutes of cooking.
- Is it necessary to brown the meat first?
- Yes, browning the meat develops deeper flavor through the Maillard reaction, which adds richness and complexity to the chili. Skipping this step can result in a less flavorful dish.
- Can I prepare this chili in a slow cooker?
- Absolutely. Brown the meat and sauté the onions and garlic on the stovetop first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add beans and broth at the start, but you might want to add tomato paste and spices halfway through cooking to maintain freshness of flavor.
- How spicy is this chili?
- This recipe has a mild to moderate heat level due to chili powder and optional cayenne pepper. You can adjust the spice by increasing or omitting the cayenne, or adding fresh jalapeños or hot sauce to taste.
- Can I use fresh tomatoes instead of canned?
- Yes, fresh tomatoes can be used, but you’ll need about 4 medium ripe tomatoes, diced. Since fresh tomatoes have higher water content and less concentrated flavor, cook them down longer to reduce liquid and intensify taste. You may also want to add a tablespoon of tomato paste for richer flavor.
By following this easy chili recipe without masa harina, you can enjoy a flexible, flavorful meal that suits a variety of dietary preferences and kitchen setups. Whether you’re cooking for family, meal prepping, or entertaining guests, this chili offers comforting warmth with minimal fuss.
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