Stove Top Method

Brown the Beef:

• In a large pot over medium heat, cook and crumble the ground beef until browned. Drain excess grease.
• Add Garlic and Spices:
• Stir in garlic and cook for 1 minute. Add tomato sauce, chili powder, cumin, oregano, salt, and cayenne pepper.

Simmer:

• Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally. If the chili gets too thick, add ½ cup water.

Thicken with Masa Harina:

• In a small bowl, mix masa harina with ½ cup water. Stir into the chili and cook for 5 minutes.

Add Beans and Finish:

• Stir in kidney and pinto beans and let simmer for 10 minutes.

Serve:

• Spoon into bowls and top with cheese, sour cream, and tortilla chips!

Crock Pot Method

Brown the Ground Beef:

• In a pan or a stove-safe Crock Pot insert, cook and crumble the beef over medium heat. Drain grease.

Transfer and Cook:

• Add the beef, garlic, tomato sauce, spices, and cayenne to the Crock Pot. Stir in masa harina mixed with ½ cup water.

Slow Cook:

• Add beans and cook on LOW for 4-6 hours. Stir occasionally and adjust consistency with water if needed.

Serve:

• Garnish with shredded cheese, sour cream, and crunchy tortilla chips!

Instant Pot Method

Sauté the Beef:

• Set the Instant Pot to Sauté and brown the beef. Drain grease.

Add Ingredients:

• Stir in garlic, tomato sauce, chili powder, cumin, oregano, salt, cayenne, and masa harina mixed with ½ cup water.

Pressure Cook:

• Add diced tomatoes (with juice) and beans. Seal the lid, set to the Chili/Beans setting, and cook for 20 minutes.

Quick Release and Serve:

• Release steam and serve with favorite toppings!