2 cloves garlic clove, chopped
One 8-ounce can tomato sauce
two tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon salt
1/4 teaspoon red pepper cayenne
1/4 cup masa harina
One 15-ounce can kidney beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
Shredded Cheddar, for serving
Chopped onions, for serving
Tortilla chips, for serving
Lime wedges, for serving
- Put the hamburger inside a large pot and toss in the garlic clove. Prepare over medium heat until browned. Drain off of your cholesterol, after which pour within the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, after which lessen the heat to low. Simmer for one hour, stirring from time to time. When the mixture becomes excessively dry, add 1/2 cup water at any given time when needed.
- After an hour or so, put the masa harina in a tiny bowl. Add 1/2 cup water and stir plus a fork. Dump the masa mixture in to the chili. Stir together well, after which taste and adjust the seasonings. Increase the masa paste and/or water to obtain the chili for your preferred consistency, in order to increase the corn flavor. Add some beans and simmer for ten minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.
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