Simple, Perfect Chili

• 2 pounds ground chuck
• 2 cloves garlic, minced
• 1 (14 oz) can tomato sauce
• 1 (10 oz) can Ro-Tel diced tomatoes with chilies
• 1/2 teaspoon salt
• 1 teaspoon dried oregano
• 1 tablespoon ground cumin
• 2 tablespoons chili powder (or more to taste)
• 1 (14 oz) can canned red kidney beans, drained and rinsed
• 1 (14 oz) can canned pinto beans, drained and rinsed
• 1/4 cup masa harina (corn flour, sold in the Hispanic Foods aisle)
• 1/4 cup warm water
• sour cream, chopped onion, grated cheddar, and cilantro leaves, for serving
• corn tortilla chips, for serving

1. Brown the beef with the garlic in a large pot over medium-high heat.
2. Drain off excess fat.
3. Add tomato sauce, Ro-tel, salt, oregano, cumin, and chili powder.
4. Stir, cover the pot, and reduce the heat to low.
5. Simmer for 30 minutes.
6. Add the beans.
7. Stir to combine, then cover and simmer for another 20 minutes.
8. Mix the masa with the warm water and stir to form a paste.
9. Add to chili and stir to combine.
10. Simmer to thicken for 10 minutes.
11. Serve with sour cream, chopped onion, grated cheese, cilantro, and corn chips on the side.

ground chuck, garlic, tomato sauce, rotel, salt, oregano, ground cumin, chili powder, kidney beans, pinto beans, masa harina, warm water, sour cream, corn tortilla chips

Taken from www.foodnetwork.com/recipes/simple-perfect-chili.html (may not work)