HFT Tex Mex Chili

In our home, a pot of chili ushers in fall.  Growing up in Chicago with two Houstonian parents, we ate lots of chili in my family.  Even now, the first sign of cold weather (anything under 80 degrees here in Houston) makes me crave a good bowl of Tex Mex Chili.

This recipe calls for masa harina.  Masa harina is corn flour and is usually found on the international aisle.  To me, the masa harina really gives an unmistakable flavor.

Ingredients for HFT Tex Mex Chili

• 1 onion - chopped
• 2 lbs. ground sirloin
• 2 cloves garlic - minced
• 6 oz. canned tomato paste
• 6 Tbsp chili powder
• 2 Tbsp cumin
• 2 Tbsp masa harina
• 1 tsp cayenne pepper
• 1 tsp red pepper flakes
• 1 tsp garlic powder
• 1 can pinto beans - drained (optional)
• 1 1/2 cups uncooked rice
• 1 cup cheddar cheese - grated
• 1 bunch green onion - chopped
• Tabasco sauce

Cooking Instructions

1. In a 4 qt. stock pot, sauté the onion with some olive oil over medium heat.
2. Add the ground sirloin and brown. When almost completely brown, add the minced garlic.
3. Once browned, stir in the tomato paste. Add one can of water and stir all together.

Reserve the can for measuring out water to add to your chili at various stages during the cooking process.

4. Add all the dry spices along with salt and pepper.

Taste your chili and adjust the seasonings according to your tastes and tolerances.

5. Add some more water if necessary.

Different people like different consistencies so add the water slowly from the tomato paste can.  I have found that I normally add a total of about 3 cans of water but you may want more or less.

6. Drain the beans and add them if you are going to put them in your chili.

I like the beans but my husband does not.  It’s up to you.

7. Lower the temperature under the chili to a slow simmer and cover.
8. Allow the chili to slow-cook while you prepare some rice according to the package instructions.
9. Grate the cheese and chop the green onions.

A little Tabasco is nice to throw on the table too.

When the rice is ready, your chili will be ready.  Serve chili in bowls over rice and top with cheese and green onion.  Mmmmm, Delicious!

Tags: chili, cold weather meals, main course, masa harina, recipe, tex mex chili, texas chili

This entry was posted on Wednesday, October 22nd, 2008 at 2:48 pm and is filed under Main Courses. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.