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Old Fashioned Chili - the best comfort food on a cold night from

Old-Fashioned Chili

  • Author: Taming of the Spoon
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x



  • 2 teaspoons olive oil
  • 1/4 cup chopped onions
  • 1 1/4 pounds ground meat (I use 93% lean ground turkey)
  • 1 (8 ounce) can tomato sauce
  • 1 (15 ounce) can stewed tomatoes
  • 1 (15 ounce) can pinto beans, drained but not rinsed
  • 2 tablespoons chili powder (or more if you want more kick)
  • 1 tablespoon oregano
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons paprika
  • 3 teaspoons masa harina (see Notes)


  1. Heat oil in a large skillet or sauce pan over medium-high heat. Add onions and sauté until they begin to soften. Add ground meat and brown until no more pink is visible, breaking up any large chunks of meat with a spatula or wooden spoon. Drain off fat (you won’t need to do this if you use lean ground turkey).
  2. Add tomato sauce, stewed tomatoes, beans, chili powder, oregano, salt, paprika, and 2 cups of water. Stir until evenly mixed. Bring mixture to a gentle simmer. Reduce the heat to medium-low, cover and simmer for 30 minutes (or longer for deeper flavor), stirring occasionally.
  3. Stir masa harina into 1/4 cup of water to make a slurry. Stir masa mixture into chili. Simmer for an additional 15-20 minutes.


Masa harina is a corn flour used to make tortillas and tamales. Here it is used to thicken the chili. It can be found in the Mexican food aisle of most grocery stores.