• 2 lbs. Ground Beef (80% Lean): The foundation of any great chili, ground beef provides the hearty, meaty base we all crave. The 80% lean ratio is ideal, offering enough fat for flavor and richness without being overly greasy. Look for ground beef that is bright red and fresh-looking at your butcher or grocery store. For a richer, more robust flavor, consider using ground chuck.
• 2 Cloves Garlic, Diced: Garlic, the aromatic powerhouse, adds a pungent and savory depth to the chili. Freshly diced garlic is always preferred over pre-minced for its brighter and more intense flavor. Two cloves are a good starting point, but feel free to add more if you are a garlic lover!
• 8 oz. Tomato Sauce: Tomato sauce provides the essential tomatoey backbone of the chili. It contributes moisture, acidity, and a smooth texture. Choose a good quality tomato sauce without added herbs or seasonings, allowing the chili spices to shine through.
• 2 Tablespoons Chili Powder: Chili powder is the star spice blend in chili, offering a complex combination of flavors including cumin, oregano, paprika, and cayenne. The quality of your chili powder significantly impacts the overall taste of your chili. Experiment with different brands to find your favorite, and ensure it’s fresh for the most potent flavor.
• 1 Teaspoon Ground Cumin: Cumin brings a warm, earthy, and slightly smoky note to the chili. It’s a quintessential chili spice that adds depth and complexity. Freshly ground cumin, if you have it, will offer an even more vibrant flavor.
• 1 Teaspoon Ground Oregano: Oregano lends a slightly peppery and herbaceous flavor that complements the other spices beautifully. It adds a touch of Mediterranean warmth to the chili profile. Dried oregano works perfectly in this recipe.
• 1 Teaspoon Salt: Salt is crucial for enhancing all the flavors in the chili. It balances the spices and brings out the natural savory notes of the ingredients. Adjust the salt to your taste preference, especially after adding the beans.
• ¼ Teaspoon Cayenne Pepper: Cayenne pepper introduces a touch of heat and spice to the chili. This amount provides a mild warmth, but you can increase it if you prefer a spicier chili. For those sensitive to spice, start with even less and add more to taste.
• ¼ Cup Masa Harina (White or Yellow): Masa harina, finely ground corn flour, is the secret ingredient for thickening and adding a subtle corn flavor to the chili. It creates a wonderfully smooth and rich texture. White or yellow masa harina both work equally well. If you can’t find masa harina, you can use cornmeal as a substitute, but the texture may be slightly grainier.
• 15 oz. Kidney Beans, Drained and Rinsed: Kidney beans contribute a creamy texture and a slightly sweet and nutty flavor to the chili. They are a classic chili bean choice. Be sure to drain and rinse them thoroughly to remove excess sodium and canning liquid.
• 15 oz. Pinto Beans, Drained and Rinsed: Pinto beans offer a softer texture and a milder, earthier flavor compared to kidney beans. They add another layer of complexity to the chili and create a satisfyingly hearty texture. Again, drain and rinse them well before adding.
• 14.5 oz. Diced Tomatoes (Instant Pot Version Only): For the Instant Pot version, diced tomatoes are added to provide additional liquid and tomato flavor, as less liquid evaporates in pressure cooking. Use diced tomatoes with their juices for the best results. For the stovetop and crockpot versions, the tomato sauce provides sufficient tomato base.
