Ingredients

2 lbs. ground beef (80% lean)

2 cloves garlic (diced)

8 oz. tomato sauce

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon ground oregano

1 teaspoon salt

¼ teaspoon cayenne pepper

¼ cup masa harina (white or yellow)

15 oz. kidney beans (drained and rinsed)

15 oz. pinto beans (drained and rinsed)

14.5 oz. diced tomatoes (Instant Pot version only)

Shredded Cheddar (for garnish)

Lime wedges (for serving)

Sour cream (for garnish)

Tortilla chips or Fritos (for serving)

Diced green onions (for garnish)

Instructions

Step 1: Stove Top Method: In a large pot over medium heat, cook and crumble the ground beef until browned. Drain excess grease.

Step 2: Add the diced garlic and tomato sauce to the beef, cooking for 1 minute. Stir in chili powder, cumin, oregano, salt, and cayenne pepper.

Step 3: Reduce heat to low, cover, and let simmer for 1 hour, stirring occasionally. Add ½ cup water if the mixture becomes too dry.

Step 4: In a small bowl, mix masa harina with ½ cup water. Stir the mixture into the chili. Add more masa or water to reach your preferred thickness.

Step 5: Stir in the drained and rinsed kidney and pinto beans. Simmer an additional 10 minutes. Serve hot with garnishes and cornbread.

Step 6: Crock Pot Method: Brown the ground beef and drain grease, then add garlic and tomato sauce, cooking for 1 more minute. Stir in spices and transfer everything to the crock pot.

Step 7: Combine masa harina and water; stir into the crock pot along with the beans. Cook on low for 4 hours or all day, adjusting consistency with additional masa or water as needed.

Step 8: Instant Pot Method: Set Instant Pot to Sauté. Brown ground beef and drain excess grease. Add garlic, tomato sauce, and spices, cooking for 1 minute.

Step 9: Mix masa harina with water. Add masa mixture, diced tomatoes with juice, and beans to the Instant Pot. Stir gently.

Step 10: Seal the lid, close the pressure valve, and cook on the Chili/Beans setting for 20 minutes. Release pressure carefully. Adjust consistency if needed, then serve with desired garnishes.

Tips & Variations

For extra smoky flavor, add a teaspoon of smoked paprika or chipotle powder to the spices.

Use white or yellow masa harina depending on your preference; both work well to thicken the chili.

Add diced bell peppers or jalapeños for additional texture and heat.

To make it vegetarian, replace ground beef with chopped mushrooms or textured vegetable protein and use vegetable broth instead of meat juices.

Serve with cornbread, and feel free to customize garnishes like avocado slices or hot sauce.

FAQs

Can I make this chili ahead of time?

Yes, chili often tastes better the next day as flavors have time to meld. Prepare it a day ahead and store in the refrigerator, then reheat before serving.

What can I use if I don’t have masa harina?

If masa harina isn’t available, you can substitute with cornmeal or a small amount of flour to thicken, though the flavor and texture will be slightly different.