Cowboy Chili

We always make lots of this chili so that we can either have it as left-overs or freeze for lunches, etc

1 pound organic, grass-fed, ground beef
2 cloves garlic, chopped
One 16-ounce jar canned tomatoes
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup corn flour
One 15-ounce can black beans, drained and rinsed (or 1 1/2 cups, cooked)
One 15-ounce can kidney beans, drained and rinsed (or 1 1/2 cups, cooked)
One 15-ounce can pinto beans, drained and rinsed (or 1 1/2 cups, cooked)
Shredded Cheddar, for serving
Chopped onions, for serving
Tortilla chips, for serving


Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.

After an hour, place the corn flour in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the 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 the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.

Adapted from a recipe by Ree Drummond