30 Minute Chili
Slow cooked tasting chili in less than 30 minutes is perfect for dinner or the big game.
Servings: 6 servings
Ingredients
- 1 pound lean ground beef
- ½ cup onion diced
- ½ cup masa harina corn flour
- 3 cups beef broth
- 15 ounces tomato sauce
- 14 ounces black beans drained and rinsed
- 14 ounces Rotel diced tomatoes with green chilies
- ½-1 Tablespoon chili powder or to taste
- 1 teaspoon cumin
- 1 teaspoon salt
Topping Ideas: tortilla chips, diced avocado, grated cheese, sour cream, fresh cilantro, pico de gallo, green onion
Instructions
- In a heavy bottomed pot, brown ground beef and drain any fat. Add onion to beef and cook for a couple of minutes or until translucent {if it get too dry, add a tablespoon of oil}. Add masa harina flour to beef mixture and cook for an additional minute. You will be able to smell the corn but you don't want to over cook it. Add the beef stock and stir {the mixture will be thick}. Immediately add tomato sauce, black beans, Rotel, chili powder, cumin and salt. Stir until combined. Continue stirring occasionally until the mixture reaches a simmer. Reduce heat to medium-low and let simmer for 3 minutes, stir a couple of times so that the chili doesn't stick to the bottom of the pan. Taste, adjust seasoning as needed. Serve warm with desired toppings.
Notes
Store in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months.
Nutrition
Serving: 2cups | Calories: 1496kcal | Carbohydrates: 276g | Protein: 98g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 9056mg | Potassium: 9313mg | Fiber: 87g | Sugar: 84g | Vitamin A: 8741IU | Vitamin C: 209mg | Calcium: 728mg | Iron: 41mg