Ingredients:

  • 2 lbs 80/20 ground chuck
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 1 can (15 oz) tomato sauce
  • 1 can (14 oz) diced tomatoes, undrained
  • 0.5 cup Masa Harina
  • 0.5 cup warm water
  • 0.5 cup chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 0.25 teaspoon cayenne pepper
  • 1 teaspoon salt

Instructions:

  1. Place the 2 lbs ground chuck in a large pot over medium high heat.
  2. Use your spoon to crumble the meat into small pieces. Cook until no longer pink and slightly crispy on the edges.
  3. Remove most of the rendered fat, leaving about a tablespoon in the pot.
  4. Add the diced yellow onion and minced garlic. Cook for 3 to 4 minutes until the onion is translucent.
  5. Pour in the 2 cups beef broth, 15 oz tomato sauce, and 14 oz diced tomatoes.
  6. Stir in the 0.5 cup chili powder, cumin, oregano, cayenne, and salt. Mix until the spices are fully integrated.
  7. Turn the heat down to low and cover the pot. Simmer for 1 hour 30 mins to develop the deep flavors.
  8. In a small bowl, whisk the 0.5 cup Masa Harina with 0.5 cup warm water until smooth.
  9. Pour the masa mixture into the pot and stir well. Cook for an additional 30 minutes until the texture is velvety.
  10. Check the seasoning and add more salt or cayenne if you want a bigger kick.