Warm Up Your Weeknight with Masa-Thickened Chili

Bowl of chili topped with tortilla chips, sour cream, cilantro, jalapeños, and onion.
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.

La Familia Masa Harina Bundle
Masa-Thickened Chili

Masa-Thickened Chili

Masienda Team

Servings

6-8 bowls

Ingredients

    blank

    • 1 whole clove

    • 1 tsp coriander seeds

    • 1/2 tsp cumin seeds

    • 1/2 tsp black peppercorns

    • 1 tsp Mexican oregano

    • 1 large can (28 oz) crushed tomatoes

    • 2 tbsp olive oil

    • 1 lb ground beef

    • 4 garlic cloves, minced

    • 1 large onion, finely diced

    • 2 cups chicken broth

    • 2 bay leaves

    • 6 guajillo chiles, de-seeded

    • 4 pasilla chiles, de-seeded

    • 1/4 cup apple cider vinegar

    • 2 cups cooked ayocote morado beans

    • 1 tbsp brown sugar (optional)

    • 1/4 cup masa harina

    • 1 cup water

    blank

    • Avocado slices

    • Diced white onion

    • Fresh cilantro

    • Fritos or crumbled tortilla chips

    • Sour cream

    • Cornbread

    Directions

    1. In a molcajete or spice grinder, combine the clove, coriander seeds, cumin, peppercorns, and Mexican oregano. Grind into a fine powder.

    2. Heat 1 tbsp olive oil in a large pot over medium-high heat. Brown the ground beef in two batches, then remove and set aside.

    3. In the same pot, add the remaining olive oil, then cook the onion for about 5 minutes until translucent. Add the garlic and cook for another minute. Stir in the ground spices and cook for 1-2 minutes until fragrant.

    4. De-seed the guajillo and pasilla chiles. Pour hot water over them and let sit for 10 minutes. Remove the chiles from the liquid and blend with apple cider vinegar until smooth. This should yield about 1/2 cup of puree, but the quantity may vary based on the size of the chiles. Only use 1/2 cup of the puree. Store the remaining paste in the fridge for future use.

    5. Add the guajillo-pasilla chile puree (blend dried chilies with vinegar and water), and cook for 2-3 minutes. Stir in the tomatoes, chicken broth, bay leaves, and brown sugar.

    6. Return the beef and cooked beans to the pot. Bring to a simmer, then reduce heat and cook for 30 minutes, stirring occasionally.

    7. Whisk together masa harina and water until smooth. Slowly add the masa mixture to the chili, stirring constantly to avoid clumps. Let it simmer for an additional 10 minutes to thicken.

    8. Discard the bay leaves, then ladle into bowls and top with avocado, onion, cilantro, Fritos, and sour cream. Serve with cornbread. ¡Provecho!

    7 comments

    BOO |

    Oh yeah ! Just when I was looking for a recipe to use ayocote morado beans, This sounds like a very nice Chile to make. Excited to try it out. Thanks so much

    MARIA |

    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.

    MASIENDA |

    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!

    JIM MICULKA |

    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

    KARI |

    This looks so good, but I am vegetarian. Do you think it would work without the meat? Any suggestions appreciated!

    MASIENDA |

    Hi Andy, thanks for letting us know! Our print function should work, but it sounds like a pop-up blocker might be preventing it from sending to your printer. Try disabling any pop-up blockers or using a different browser. Let us know if you’re still having trouble!

    ANDY NEELEY |

    Could you please make all of your recipes printable. When I try to print from the print tab it will never send to printer, says problem from site.
    Thank you in advance.

    Leave a comment

    Please note, comments need to be approved before they are published.

    Read More

    A Guide to Masa Harina

    A Guide to Masa Harina
    How to Get Your Tortillas to Puff Every Time

    How to Get Your Tortillas to Puff Every Time
    Alexa Soto's Mole with Mushrooms

    Alexa Soto's Mole with Mushrooms