It’s that time of year when my husband starts hinting that we haven’t had chili in a while and a nice bowl would sure taste good. He’s a fabulous cook and could certainly make a wonderful pot of chili, but I’m happy to know that there’s something about mine that he prefers.
It just so happened that I was watching my favorite cooking show personality make chili on her program when my husband’s hinting began. Full disclosure: It’s Ree Drummond and I just adore her. She revealed that when she makes chili, she adds masa harina as a thickener.
I love a thick chili and wanted to give this ingredient a try but had never used it. Honestly, I didn’t really know what it was.
Simply translated, “masa harina” means “dough flour.” It’s made from dried corn kernels that have been cooked and soaked in a limewater solution, which breaks down the hull and tenderizes the corn kernel for grinding. This process gives the masa harina a nutty, robust, slightly sour flavor and soft texture.
This naturally gluten-free flour is used to make corn tortillas, tamales and empanadas. And, as in today’s recipe, it works as a thickener for chili and soups. Theres no need to worry if you don’t have it in your pantry. Today’s recipe makes chili that is thick enough without it, which is why we made masa harina an optional ingredient.
You’ll find masa harina in the ethnic aisle of most grocery stores. Specialty markets may have a few color varieties (yellow, white or blue). Of course, the color is dependent on the color of the corn that was used to make it. Store an unopened bag as you would flour in a pantry cupboard. Tightly seal an opened bag and store it in the refrigerator.
For those who love chili but think a recipe that makes nine servings is just too much, this chili freezes well.
Darlene Zimmerman is a registered dietitian in Henry Ford Hospital’s Heart & Vascular Institute. For questions about today’s recipe, call 313-972-1920.
Serves: 9 (1 cup serving) / Prep time: 15 minutes / Total time: 1 hour 10 minutes
Heat oil in a large stockpot over medium heat. Add turkey, onion, green pepper and jalapeno pepper. Cook until vegetables soften and turkey crumbles are cooked through, about 5 minutes. Add whole tomatoes and juices, crushing tomatoes into bite-size pieces, tomato paste, 1 ½ cups water, brown sugar, chili powder, cumin, oregano, kidney beans and pinto beans.
Cover and continue to cook on low heat for 45 minutes. For a thicker chili, whisk together masa harina and 6 tablespoons water and stir into chili. Continue to gently simmer an additional 5 to 8 minutes. Remove from heat, add salt and serve, garnishing each serving with 1 tablespoon reduced-fat sour cream and sliced green onions.
232 calories (19% from fat), 5 grams fat (1 gram sat. fat, 0 grams trans fat), 29 grams carbohydrates, 18 grams protein, 396 mg sodium, 38 mg cholesterol, 115 mg calcium, 5 grams fiber. Food exchanges: 1 starch, 2 vegetable, 2 lean meat.
Added to the chili near the end of cooking, masa harina thickens the liquid slightly, giving it body, and imparts a subtle corn flavor. Grind the meat yourself or ask the butcher to grind it fresh for chili, using the large holes of a meat grinder to give it a coarse texture.
This naturally gluten-free flour is used to make corn tortillas, tamales and empanadas. And, as in today’s recipe, it works as a thickener for chili and soups. Theres no need to worry if you don’t have it in your pantry. Today’s recipe makes chili that is thick enough without it, which is why we made masa harina an optional ingredient.
It just so happened that I was watching my favorite cooking show personality make chili on her program when my husband’s hinting began. Full disclosure: It’s Ree Drummond and I just adore her. She revealed that when she makes chili, she adds masa harina as a thickener.
Darlene Zimmerman is a registered dietitian in Henry Ford Hospital’s Heart & Vascular Institute. For questions about today’s recipe, call 313-972-1920.
It’s that time of year when my husband starts hinting that we haven’t had chili in a while and a nice bowl would sure taste good. He’s a fabulous cook and could certainly make a wonderful pot of chili, but I’m happy to know that there’s something about mine that he prefers.
I love a thick chili and wanted to give this ingredient a try but had never used it. Honestly, I didn’t really know what it was.
This is a “go-to” chili recipe. It’s simple, easy to make, and lends itself to other vegetable additions (like zucchini), and to variations in the type of beans in it. Always use grass-fed ground beef – its flavor is so much…beefier, and it’s a lot leaner, too. I ripped off the idea of adding masa harina to the chili from a good friend whose chili happens to be super delicious. The masa thickens the chili and adds an extra bit of savory depth of flavor. You can easily omit if you don’t happen to have masa on hand. (Don’t be tempted to use cornmeal. It won’t work, trust me.) The only chili-related bone of contention in our household is what the consistency of chili should be. My husband likes it soupy. I like it a little thicker. Sometimes I compromise and make it the way he likes it. Sometimes. You can vary the consistency to your taste by omitting the water or adding an extra bit of masa harina (to make it thicker). Add a little more water, or omit a tablespoon or two of masa if you like it a little soupier.The best thing about chili: it tastes so much better the next day, or even the day after that. It’s also really good with homemade tortillas. (Since you’re using masa harina anyway – why not?)
The SHOCKING SECRET to great chili
FAQ
Does chili need masa harina?
Does masa change the taste of chili?
Can you make chili without masa harina?
What is the purpose of masa harina?
What is masa harina & how does it work?
This superfine corn flour acts as a thickening agent to add bulk to the dish when it’s just a little too thin. And because it’s made from corn and isn’t the very neutral-tasting all-purpose flour or cornstarch, the masa harina imparts a slightly sweet corn flavor as it improves the consistency. The simple addition has a two-for-one benefit.
Does masa harina thicken chili?
The simple addition has a two-for-one benefit. What Is Masa Harina And Why Does It Work For Thickening? If you love a chili you can really sink your teeth into, try using masa harina to not only thicken your dish but also impart just a hint of corn flavor.
How do you thicken masa harina?
Stirring a bit of masa with water and then stirring it into our chili adds a slight nuttiness while thickening the sauce at the same time. If you don’t have masa harina, chopped corn tortillas will do the trick. As you stir them into the chili, they will break apart and thicken just like the masa does.
Can you use flour to make masa harina?
Just like with masa harina, you can use flour if that’s what you have in your pantry. To make a slurry with flour combine equal-parts masa harina and room-temperature water in a small bowl until incorporated. Add this mixture to the chili and allow it to simmer and thicken.