Ingredients
- 1 Pound Ground Beef (80/20)
- 3 Cups Water
- 3-4 Tablespoons Chili Powder
- 1 Carrot
- 1 Medium Onion
- 4 Cloves of Garlic
- 1 Large Jalapeño, or 2-3 Small
- 4½ Teaspoons Ground Cumin
- 3½ Teaspoons Kosher Salt
- 4 Teaspoons Paprika
- 1½ Teaspoons Brown Sugar
- ½ Teaspoon Oregano
- 1 Teaspoon Black Pepper
- 1 Teaspoon Apple Cider or White Vinegar
- 1 ½ Cups Water
- ⅔ Cup All Purpose Flour
- ⅓ Cup Masa Harina
Directions
- 1)
Remove the stem and seeds from the Jalapeño. Coarsely chop your Carrot, onion and garlic. Place chopped vegetables with the Jalapeño into a food processor and process until it becomes a paste. If you don’t have a food processor, grate the carrot, onion, garlic and jalapeño then chop them well so it becomes a paste. Place this mixture into the pot. - 2)
Add these to the pot: 3 Cups of Water, Ground Beef, Chili Powder, Cumin, Paprika, Sugar, Salt, Pepper, Vinegar and Oregano (if you’re not using Ground Oregano, put the dried leaves in the palm of your hands and rub them back and forth to break up the leaves into small pieces, there shouldn’t be any whole pieces). - 3)Mash and break up the ground beef, there shouldn’t be any chunks left. This technique is how you get that fine texture for chili sauce (browning the beef will never give you the correct texture).
- 4)
Instant Pot: Press Sauté and adjust to the “More” setting, after 3 minutes stir constantly with a mixing spoon or spatula for 4 minutes. Then press Cancel to turn off Sauté mode, then choose High Pressure / Manual and set it for 15 Minutes.Stovetop: Turn the heat on high, wait about 1 minute then stir constantly with a mixing spoon or spatula until the mixture starts to simmer. Turn the heat to low, cover your pot and let it simmer for 1½ hours. - 5)
*This step of browning the flour needs constant attention. Place a large stainless steel skillet pan on your stovetop and turn the heat to medium. Place Flour into the pan, shake and whisk the flour constantly for about 15 minutes or until the flour becomes a light brown color. Add Masa Harina and brown for 3 more minutes. Place the flour mixture into a bowl. Once it has cooled, add 1 ½ Cups of Water and whisk very well until smooth. Set aside. (Flour mixture should take on a light golden brown color and smell fragrant) - 6)
Instant Pot: When the timer is up, wait 10 minutes while it releases the pressure naturally, then switch the knob to Venting – once the pin drops open the lid. Press Cancel to turn off Keep Warm mode, choose Sauté and press Adjust so it’s on the “Low” option. Pour in the flour/water mixture slowly while whisking the chili, then whisk very well. Let the chili simmer on Sauté mode for 13 minutes stirring occasionally.Stovetop: Remove the lid, then pour in the flour/water mixture slowly while whisking the chili, then whisk very well. Let the chili simmer for 13 minutes stirring occasionally. - Enjoy over hotdogs, hamburgers, or chili cheese fries!
