Ingredients:

  • 2 lbs ground beef (80/20 chuck)
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1/4 cup chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • 1 tsp smoked paprika
  • 2 tsp kosher salt
  • 14.5 oz canned diced tomatoes
  • 8 oz canned tomato sauce
  • 2 tbsp tomato paste
  • 15 oz canned kidney beans, drained and rinsed
  • 15 oz canned pinto beans, drained and rinsed
  • 1.5 cups low-sodium beef broth
  • 1/4 cup masa harina
  • 1/2 cup warm water

Instructions:

  1. In a large skillet over medium-high heat, brown the ground beef with the diced onions. Break the meat into small crumbles and cook until the beef is mahogany-colored and the onions are translucent. Drain approximately 70% of the rendered fat.
  2. Push the meat to the sides of the pan and add the tomato paste, garlic, and the Cowboy Spice Blend (chili powder, cumin, oregano, cayenne, paprika, and salt) to the center. Stir for 60 seconds until the spices are toasted and fragrant.
  3. Transfer the beef mixture into a 6-quart slow cooker. Stir in the diced tomatoes, tomato sauce, beef broth, kidney beans, and pinto beans. Cover and cook on Low for 6 to 8 hours or on High for 4 hours.
  4. 10 minutes before serving, whisk the masa harina with 1/2 cup warm water to create a slurry. Stir the slurry into the chili and let it cook uncovered for the final 10 minutes to thicken.