Use Masa Harina to thicken your chili, and add a distinct corn flavor. Masa Harina is the traditional flour used to make tortillas, tamales, and other Mexican dishes. Literally translated from Spanish, it means “dough flour,” because the flour is made from dried masa, a dough from specially treated corn.
- ¼ cup Masa Harina
- ½ cup water
After browning the vegetables and beef, add spices and tomato sauce according to your favorite recipe. Let the mixture simmer, one hour (covered).
After chili has simmered for an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork or whisk. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor.
Add beans (if desired) and let the mixture simmer for at least 10 more minutes
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