Chili
brown the meat, drain, then mix in all ingredients except for the beans and masa mixture 
Masa and 1/4 cup of the chili 
Mix together to thicken 
add to the chili to thicken as it finishes cooking 
serve with garnishes and cornbread
Ingredients
- 2 lbs ground beef
- 2 garlic cloves, chopped
- 2 8 oz cans tomato sauce
- 2 Tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 cups of water
- 1/4 cup masa harina
- 3 cans Ranch Style Beans
- Toppings:
- Shredded cheddar
- Chopped onions
- Tortilla chips or Fritos
- Lime wedges
- Sour cream
- Avocado
Directions
In a dutch oven brown the ground beef. Add chopped garlic, tomato sauce, and spices. Stir around. Add water and cook covered on medium heat for 1 ½ hours. Stir occasionally and add more water if it looks too dry as it cooks.
Toward the end of cooking, scoop out 1 cup of the cooking liquid. Add the ¼ cup of masa harina and mix together. Add that mixture back to the chili. Then add the 3 cans of Ranch Style Beans, liquid included gently stirring. The masa harina mixture will start to thicken the chili. If you like more liquid chili, skip that step. Bake the Best Buttermilk Cornbread to go along with it. Serve with whatever toppings you like, but some suggestions are: fritos, sour cream, shredded cheddar cheese, avocado.
Serve the Best Buttermilk Cornbread on the side!