Honestly, I don’t get into the chili debate over beans or no beans. I do both from time to time, but this one has no beans. You can always add a can of ranch style beans to it and make it with beans if you just gotta have beans in ‘yo chili.
This chili has very little veggies, too. Like the beans, you are certainly more than welcome to sub out the tomato sauce with a can of rotel or crushed tomatoes and also throw a green pepper in. My husband prefers a less tomatoey chili – and he likes it spicy. So, that’s the way I made it this go ‘round.
What you need:
- 2 lbs of ground beef
- 1 lb ground turkey
- 1 onion
- 1 Tablespoon olive oil
- 1/4 cup chili powder
- 1 Tablespoon cumin
- 1 teaspoon garlic salt
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 1/4 teaspoon celery salt
- 16 oz tomato sauce
- 1/4 cup masa
- 3/4 cup hot water
- 1 Tablespoon brown sugar
Here’s how:
1) heat a dutch oven or large saucepan over medium heat.
2) Add olive oil to the pan and add 1 chopped onion.
3) Crumble the beef and turkey in and stir in with onions. Let it brown a little then add chili powder, cumin, salt, pepper, garlic salt, onion powder, and celery salt. Stir and continue browning meat.
4) once meat is browned, add tomato sauce and bring to a simmer over medium heat.
5) make a slurry by whisking the masa and water together, add this to the chili and stir in well.
6). Lower heat to low and add the brown sugar, cover and let simmer on low for 2 or 3 hours. The longer this simmers on low, the more depth of flavor you get.
You can serve with rice or over corn chips or Fritos. Top with cheese or sour cream, or whatever floats your boat!