Hamburger Chili

Susan's Hamburger Chili

Hamburger chili is what chili was before everyone fancied it up. Kind of a chunky gravy that begs to be scooped over a bowl of rice. That’s how the Hawaiians like to eat their chili. If you happen to have a pack of hot dogs - more power to you, it will increase this chili’s popularity several notches.

My hamburger chili will quickly become your go to one pot meal. It cooks up in about 30 minutes and whatever doesn't get eaten - I freeze into individual servings. Easy, easy, easy and oh so satisfying. If you have not experienced chili and rice, you are truly missing out.

My notes to you;

In 2012, I posted this recipe and six years later I'm posting it again with just a few changes that I think make this simple chili better.

Mixing the seasonings into the meat makes a big difference in the flavor. However, if you are not feeling like washing an extra bowl - you can just add it to the pot when cooking the meat if you choose.

What is Masa? Instant corn flour. The masa thickens the sauce, keeping the chili gluten free. If you are not concerned about the gluten or don't have masa, flour can be substituted. I always have masa on hand to make fresh corn tortillas.

The chili garlic sauce adds the heat; Add more if you prefer your chili to be extra spicy or serve some on the side for those fire breathing dragons.

Masa and Rooster Chili Garlic Sauce

Why Italian Stewed tomatoes - because I buy them in bulk at Costco. No other reason, so use any flavor you desire.

What are chili beans? Pinto beans that have been flavored with chili peppers, onions and garlic in a tomato sauce. My favorite is S&W.

If you get distracted and forget to stir the chili and it gets stuck to the bottom of the pot. Don’t sweat it – unless you really spaced out and burnt it – just set the pot of chili on the side - off of the stove for about 15 minutes or longer, then stir while scraping up the bottom and everything will magically un-stick itself from the bottom of the pot.

Hamburger Chili

2          pounds            ground beef

1          large                onion, chopped small

2          cloves              garlic, minced

Seasonings

2          Tbsp.               chili powder

1          Tbsp.               cumin

2          tsp.                  kosher salt

¼         tsp.                  black pepper

1          tsp.                  chili garlic sauce (a generous rounded tsp.)

¼         cup                  masa or flour

Sauce

14        oz. can             Italian stewed tomatoes

8          oz. can             tomato sauce

1          cup                   water

Beans

2         15oz. can          chili beans, with liquid

1         15oz. can          kidney beans, with liquid

Mix all the seasonings together in a bowl. The chili garlic sauce, though wet, will blend into the dry mixture.

Place the ground beef in a large bowl and mix seasonings into the meat. Set aside.

In a 4 ½ quart pot sauté onions over med heat in about 2 Tbsp. oil; cook onions until soft (about 5 min.) then add the garlic; cook for another minute.  

Add beef to the pot and cook over med heat until the beef is no longer pink.

Add stewed tomatoes, tomato sauce, water and the beans with their liquid.  Stir to mix and bring to a gentle boil over med heat; stir; let cook for about 10 minutes more; stir occasionally to prevent chili from sticking to the bottom of the pot.

Serve over rice with a hot dog on top.