Mom’s Award-Winning Chili Recipe

Mom’s Award-Winning Chili Recipe

Ingredients

2 tablespoons neutral oil, such as vegetable, canola, or avocado oil

1 large onion, diced

6 tablespoons chili powder

4 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon dried oregano

1 teaspoon onion powder

2 teaspoons salt

1/2 teaspoon black pepper

4 garlic cloves, minced

2 pounds ground beef

1 pound ground pork

4 cans diced tomatoes, 15 oz each, with juices

2 cans pinto beans, 15 oz each, drained if desired

3 bay leaves

2 tablespoons masa harina

2 oz semi-sweet baking chocolate

Instructions

Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook for 2 to 3 minutes, stirring occasionally, until it begins to soften.

Add the chili powder, cumin, coriander, oregano, onion powder, salt, and black pepper. Stir constantly for about 1 minute to toast the spices and bring out their flavor.

Stir in the minced garlic and cook for another minute, just until fragrant.

Add the ground beef and ground pork to the pot. Increase the heat to medium-high and cook, breaking the meat into small pieces as it browns. Continue cooking until the meat is fully browned and no longer pink.

Pour in the diced tomatoes with their juices, then add the pinto beans and bay leaves. Stir everything together until well combined.

Bring the chili to a gentle simmer. Reduce the heat as needed and let it cook uncovered or partially covered for 90 minutes to 2 hours, stirring about every 15 minutes so the bottom does not stick.

Once the chili has simmered and thickened, remove and discard the bay leaves.

Stir in the semi-sweet baking chocolate and masa harina. Continue cooking for another 5 to 10 minutes, stirring well, until the chocolate is fully melted and the masa harina has thickened the chili.

Taste and adjust the seasoning if needed. Serve hot with your favorite chili toppings.