This thick beef chili is perfect for topping a baked potato or chili dog but is delicious on it's own with a side of Frito chips for dunking.
There are as many chili recipes as there are home cooks, don't you think? Everyone seems to have their own preferences about spice level, consistency, and ingredients.
I stand firmly on Team No Chili Beans. How about you?
While our family normally enjoys this lightened up chicken chili, a classic beef chili recipe is essential if you want to top a potato, make chili fries, or chili dogs at home for the kids.
I've used this recipe served plain with Frito chips and as a nacho topping, too.
I love that you can make it as mild or spicy as you can handle.
This is not the kind of chili you eat like a soup. This is thick, stick to your ribs, meaty goodness. On a Frito.
Freezer Friendly
The best part is that you can make a big batch of this thick beef chili and then separate it into smaller containers for your freezer.
Defrost just what you need for countless easy recipes all winter long.
Perfect Chili
This super-thick beef chili recipe is delicious served with Frito chips for dunking but also makes an excellent chili dog topping.
Ingredients
- 2 pounds ground beef
- 2 teaspoon minced garlic
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- ¼ teaspoon cayenne pepper
- 1 teaspoon salt
- 1 (8oz) can tomato sauce
- 1 (8oz) can Rotel diced tomatoes and chilies
- ¼ cup masa, or corn flour
Instructions
- Brown the ground beef and garlic in a large pot. Drain off the excess fat.
- Add in the spices and salt and cook for 30 seconds to 1 minute or until fragrant.
- Add the tomato sauce, Rotel, and ½ cup water. Stir together, cover, and reduce the heat to low. Cover the pot and simmer for 1 hour, stirring occasionally.
- Add additional ½ cups of water if it starts to dry out during simmering. Just keep in mind this is a THICK chili, not a soup.
- After an hour, place the masa/corn flour in a small bowl. Add ½ cup water and stir together with a fork to combine. Add the mixture to the chili. Stir to combine.
Anonymous
Cate O'Malley
Love the look that lens attachment is giving your pics - can you point me in the right direction of where I might find it?