1 tablespoon olive oil
1 tablespoon cumin
2 pounds ground beef
1 large onion, chopped (about 2 cups)
2 large garlic cloves, chopped
1 cup water
1 15-oz can tomato sauce or you can use Rotel tomatoes with green chilies
1/4 cup chili powder blend
1 teaspoon salt, to taste
1 teaspoon apple cider vinegar
1 1/2 teaspoons dried oregano, crumbled
2 tablespoons masa flour
1/4 teaspoon cayenne pepper (more or less to taste)
2 cans red kidney beans, black beans or pinto beans
optional garnishes:
freshly cooked or drained canned black beans, kidney beans or pinto beans
chopped white, red or green onions
grated cheddar cheese, Monterey jack cheese, whatever you like
sliced fresh or pickled jalapeno chiles
tortilla chips or oyster crackers
avocado
Feel free to use more or less chili powder or cumin depending on how you like it. We like heat so I also use Chipotle chili powder! You can add a can of fire roasted tomatoes along with the sauce, but remember to use less water! I also throw in different type chili's to add more flavor, and sometimes a bottle of beer instead of the water
Heat the olive oil in the pot. Saute the onions until translucent and soft, then add the garlic. Sauté about one minute more and add the beef; sauté until browned. Drain the fat and then add in the chili powder, salt, vinegar, oregano, and cumin. Add the water and the tomato sauce; bring to a boil. Reduce heat to low and simmer covered, stirring occasionally. If it looks dry, add more water. Add the beans and stir. Simmer for an hour or two. Mix the masa flour in a quarter cup of warm water to make a slurry. Spoon it into the chili and bring back to a boil to thicken the chili. Season chili with salt, pepper, and cayenne, if desired. Add more water if it's too thick.