Simply Perfect Chili

January 22, 2013


My son Tony sent me a text while he was at a friends house asking if I would make a spicy chili.  His text read, “Can you make a really spicy good chili, I think you would be really good at it”.  These are the sort of things that bring tears to my eyes!!!  Now, let me preface the scenario.  Tony is 18.  Tony is a senior in High School.  Tony knows everything.  Tony doesn’t talk much unless he wants his back scratched or fed.  But…that text made me smile, and what do you think I did?  I turned to Ree Drummond The Pioneer Woman for her chili.  I figured a country girl has to make a killer chili, and sure enough with some added spice it was delish!!!!

Simply Perfect Chili
  • 4 garlic cloves, smashed and chopped
  • 1 tsp. oregano
  • 1 tbsp. cumin
  • 1 tsp. cayenne pepper (less if you don't like spicy)
  • 2 tbsp. chili powder
  • 2 pounds grass fed beef
  • 1 8 ounce can tomato sauce
  • 1 tsp. salt
  • 1 4 oz can (hot) green chili peppers
  • 1 14 oz can black beans, drained
  • ¼ cup masa (corn flour)
  • For Serving
  • sliced jalapeno
  • sour cream
  • shredded cheddar
  • ¼ cup
  1. In a large pot over high heat, brown meat and garlic together.
  2. Drain off extra fat.
  3. Pour in the tomato sauce and all the spices including the salt.
  4. Stir together well, cover, and reduce heat to low and simmer for 1 hour. If mixture gets dry add ½ cup of water at a time as needed.
  5. After an hour mix the masa flour with ½ cup water and add to the chili.
  6. Add beans and green chili peppers and continue to cook for 10 more minutes.
  7. Serve with sour cream, shredded cheddar, and sliced jalapenos


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