Be sure to serv this with a side of Cornbread!
Homemade chili was always a struggle for me to make before I discovered this recipe. The truth is, people like their chili several different ways. To me, this is a quick and easy base that you can tweak according to who you are making it for. My husband likes it “plain” like this. Just meat, beans, a little sauce, and this perfect seasoning combination. Others like to doctor it up with bell peppers, onions, (even celery and mushrooms)! How do you like your chili?!
How to Make it (Stove Top Method)
Cook ground beef in a large pot, drain excess grease. Add garlic, tomato sauce, and seasonings. Simmer for 1 hour stirring occasionally.
Combine the masa harina with the water, then add it to the chili. Add the beans. Simmer for 10 minutes. Add serving garnishes of choice and serve!
Crock Pot
Cook ground beef in a large pot, (or stove top safe Crock Pot). Drain excess grease. Add garlic, tomato sauce, and seasonings. Simmer for 1 hour. Combine the masa harina with the water, then add it to the chili. Add the beans. Simmer for 10 minutes. Add serving garnishes of choice and serve!
Instant Pot
Note: You’ll need more liquid for the Instant Pot version. Use 14.5 ounces of tomatoes for the Instant Pot Method, with the juice. Set the Instant Pot to Sauté mode. Cook and crumble the ground beef until browned. Drain excess grease. Add the garlic, tomato sauce, and seasonings. Combine the masa harina with the water, then add it to the chili. Add the beans. Close lid and cook for 20 minutes on chili/beans setting.
Release the pressure, stir, and serve.
Burn Indicator: The more I use the Instant Pot, the more I realize that the burn indicator is easily triggered. As long as you try to scrape away anything that might be stuck to the bottom before you place the lid on, you don’t have to worry about the message as it will go away in a bit of time. I use a silicone spatula for this. See recipe card at the bottom of this post for exact ingredient quantities and instructions as well. 👉 Tip: Add more masa and water as needed until desired consistency is obtained for any of the above cooking methods.
Masa Harina Substitute
Flour or cornmeal may be used to achieve a similar texture for the chili, but the flavor won’t be quite the same. Cornstarch (mixed with equal parts water), can also but used to thicken the chili as well.
Can You Freeze Leftover Chili?
Yes. Chili is a great recipe to make in bulk and freeze for future meals. You can thaw and reheat it in the microwave, or thaw it in the microwave and reheat on the stove top.
Storage
This chili should be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
More Pioneer Woman Recipes
The Pioneer Woman Meatloaf Twice Baked Potato Casserole Blackberry Cobbler
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐ Recipe Source: The Food Network
