Chili is a classic comfort food that brings warmth and bold flavors to any table. This quick chili recipe skips masa harina yet still delivers a rich, thick texture and robust taste, perfect for busy weeknights or last-minute gatherings.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef (or ground turkey for a leaner option)
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (8-ounce) can tomato sauce
- 1 cup beef or vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, adjust to heat preference)
- Salt and black pepper, to taste
- 1 teaspoon sugar (balances acidity)
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
Instructions
- Heat olive oil in a large pot or deep skillet over medium heat. Add diced onion and cook until softened and translucent, about 4-5 minutes.
- Add minced garlic and cook for another 30 seconds until fragrant, stirring constantly to avoid burning.
- Add the ground beef to the pot. Break it up with a wooden spoon and cook until browned and no longer pink, about 7-8 minutes. Drain excess fat if desired.
- Stir in chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook spices with the meat for 1-2 minutes to bloom their flavors.
- Add diced tomatoes with their juice, tomato sauce, kidney beans, broth, and sugar. Stir to combine thoroughly.
- Bring the mixture to a simmer, then reduce heat to low. Cover partially and let simmer gently for 20-25 minutes, stirring occasionally to prevent sticking.
- Check the chili’s thickness. If you prefer a thicker chili, stir in the cornstarch slurry and cook for an additional 3-5 minutes until the chili thickens.
- Taste and adjust salt, pepper, or spices as needed. Remove from heat and let rest for 5 minutes before serving.
Tips
- Substitutions: Use ground turkey, chicken, or plant-based crumbles instead of beef for different protein options. Swap kidney beans for black beans or pinto beans if preferred.
- Thickening without masa harina: Cornstarch slurry or a small amount of instant potato flakes work well to thicken chili without changing flavor.
- Adjusting heat: Omit cayenne pepper or use mild chili powder to reduce spiciness. Add fresh jalapeños or hot sauce for more heat.
- Common mistake: Avoid overcooking the garlic initially to prevent bitterness. Add it after the onions are softened.
Serving Suggestions
This chili pairs beautifully with simple sides like steamed white rice, cornbread, or tortilla chips. Top with shredded cheddar cheese, sour cream, diced green onions, or fresh cilantro for extra flavor and texture. For a heartier meal, serve over baked potatoes or alongside a crisp green salad.
Variations
To customize this chili, consider adding chopped bell peppers or corn during the onion stage for added sweetness and crunch. For a smoky twist, substitute smoked paprika with chipotle powder or add a splash of liquid smoke. For vegetarian chili, omit the meat and increase beans and vegetables like zucchini or mushrooms. You can also experiment with different beans or add a splash of beer or coffee to deepen the flavor profile.
Storage and Reheating
Store leftover chili in an airtight container in the refrigerator for up to 4 days. Chili often tastes better the next day as flavors meld. To freeze, portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat on the stovetop over medium heat, stirring occasionally, or microwave in a microwave-safe dish until heated through, about 2-3 minutes depending on portion size. Always ensure chili reaches 165°F (74°C) when reheated for food safety.
Frequently Asked Questions
Can I make this chili in a slow cooker?
Yes, brown the meat and sauté the onions and garlic on the stove first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add cornstarch slurry near the end to thicken if desired.
Why is masa harina used in some chili recipes, and what replaces it here?
Masa harina adds a subtle corn flavor and thickens chili naturally. Since this recipe omits masa harina, cornstarch slurry is used as a neutral thickener, maintaining texture without altering flavor significantly.
Can I use canned beans without rinsing them?
It’s best to rinse canned beans to reduce excess sodium and remove the canning liquid, which can sometimes affect the chili’s flavor and texture. Rinsing also helps prevent a cloudy chili broth.
How do I make the chili less spicy?
Reduce or omit cayenne pepper and use mild chili powder. You can also add a bit of sugar or dairy-based toppings like sour cream or cheese to balance heat. Avoid adding hot sauces or spicy garnishes if you want to keep it mild.
Is it okay to use fresh tomatoes instead of canned?
Yes, but fresh tomatoes will require more cooking time to break down and release their juices. Use about 2 cups of chopped fresh tomatoes and add a little extra broth or tomato sauce to maintain liquid balance. Simmer longer until the chili thickens.
What’s the best way to reheat chili without drying it out?
Reheat gently on the stovetop over low to medium heat, stirring often and adding a splash of broth or water if it seems dry. In the microwave, heat in short intervals, stirring between each to ensure even heating and prevent drying.
With this quick chili recipe without masa harina, you can enjoy a flavorful, hearty meal anytime without special ingredients. Its simple steps and adaptable ingredients make it a reliable go-to for satisfying hunger fast.
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