Warm Up Your Weeknight with Masa-Thickened Chili
Warm Up Your Weeknight with Masa-Thickened Chili
February 3, 2025
OK, we know there are many passionate schools of thought when it comes to chili: the Texas Red purists, the more-is-more Cincinnati style, and even those crazy Springfielders who call it chilli with two l's. As far as we're concerned, every chili is perfect in its own way, except if it's too thin.
That's why we landed on this trick (by way of the Pioneer Woman, no less) for thickening chili using masa harina. It avoids the floury flavor and clumpiness of thickening with wheat flour, and imparts a subtle, delicious corn flavor. Make a quick slurry and stir it in at the end, letting it do its work for about ten minutes, and let your family or Superbowl party guests be the judge.
All Comments
Hello, for those interested in a vegetarian option I have found recipes that use medium grind bulgur. It has a nutty/earthy flavor and takes on the flavor of the spices really nicely. The texture reminds me of ground meat so it is a fantastic substitute. Maybe add some well chopped mushrooms for more umami flavor. I’m looking forward to trying this recipe.
Hi Kari! You could swap the meat for mushrooms, lentils, or a plant-based ground “meat.” The chiles and masa will still give it plenty of flavor, so it’ll be hearty and delicious!
Very similar to my recipe sans beans. I use pork butt and chuck roast, cube it and smoke it for an hour or so and then start the process. I’ve used masa for a thicken the chili or shredded nixtamal corn tortillas. Thanks for sharing
This looks so good, but I am vegetarian. Do you think it would work without the meat? Any suggestions appreciated!
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