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Trail Ride Bean and Beef Chili with Masa Thickener

Bean and beef chili simmers in a 6-quart Dutch oven with tomatoes, pinto beans, and warm spices. A smooth masa harina slurry thickens the chili for a hearty, spoon-coating texture.
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Prep Time 15 minutes
Cook Time 47 minutes
Total Time 1 hour 2 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 4 cloves garlic minced
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1.5 tsp kosher salt
  • 0.5 tsp ground black pepper
  • 2 tbsp tomato paste
  • 1 can (28 oz) tomatoes crushed
  • 1 cup beef broth
  • 2 can (15 oz) pinto beans drained and rinsed
  • 0.25 cup masa harina
  • 0.5 cup water cold

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the vegetable oil in a 6-quart Dutch oven over medium-high heat.
  2. Add the ground beef and yellow onion. Cook for 7–9 minutes, breaking up the beef, until the onion is softened and the beef reaches 160°F.
  3. Stir in the garlic, chili powder, ground cumin, dried oregano, kosher salt, ground black pepper, and tomato paste.
  4. Cook for 1 minute.
  5. Add the crushed tomatoes, beef broth, and pinto beans, stirring to combine and scrape up any browned bits from the bottom of the pot.
  6. Bring the chili to a gentle boil, then reduce the heat to low.
  7. Simmer uncovered for 25–35 minutes, stirring occasionally.
  8. Whisk the masa harina and cold water in a small bowl until smooth.
  9. Stir the masa mixture into the chili.
  10. Simmer for 5–10 minutes, stirring occasionally, until thickened.

Notes

For a smooth thickener, whisk the masa harina and cold water until no lumps remain before stirring it into the chili. Refrigerate leftovers for up to 4 days; freeze for up to 3 months.