• 2 slices turkey bacon, cut crosswise into ¼ inch pieces
  • 2 lbs ground beef chuck
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 2 T. paprika
  • 1 ½ tsp. ground cumin
  • 1 ½ tsp. dried oregano
  • ½ tsp. cayenne pepper
  • 1 ¼ tsp. salt
  • 3 C water
  • 2 T. mesa harina
  • 1 ½ T. cider or other vinegar

Toppings Ingredients, As Needed:

  • Chopped onion
  • Grated cheddar cheese
  • Chopped jalapeño chiles
  • Sour cream
  • Lime wedges


  1. Stir in the water, masa harina, and vinegar, and bring to a boil.
  2. Reduce the heat and simmer, stirring occasionally until liquid thickens—about 20 minutes. (Note 2)
  3. Serve with bowls of toppings, as desired.

Toppings Instructions:

  1. Cook turkey bacon over medium heat in a Dutch oven, until just beginning to brown— about four minutes.
  2. Add ground beef, onion, garlic, paprika, cumin, oregano, cayenne, and salt.
  3. Cook, stirring occasionally and breaking up the meat with the side of the spoon, until the beef is browned throughout—about 10 minutes.

Note 1:

Masa harina, or fine cornmeal, helps thicken this southwestern beef chili. Serve the lime wedges on the side.

Note 2:

If the chili is dry, add a bit of water to make it soupy again.

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