- 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)
- 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).
- 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.
- 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.