Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“My recipe for a savory chili con carne can be made in lickety-split time, or slow-simmered.”

Ingredients Nutrition


  1. NOTE: CORNFLOUR CAN BE MADE BY GRINDING CORNMEAL IN A CLEAN SPICE MILL OR COFFEE GRINDER. IF YOU PREFER A SPICIER CHILI, ADD CAYENNE PEPPER TO TASTE. (STEP ONE): DIVIDE the onion and bell pepper into eight sections; REMOVE ribs and seeds from peppers; PLACE onion, pepper, and garlic in a food processor; PULSE vegetables until coarsely chopped.
  2. HEAT one tablespoon bacon fat or olive oil over medium-high heat in a Dutch oven and add the bay leaf, and chopped vegetables; SAUTE until just softened.
  3. ADD 1 1/2 lbs lean ground beef and cook, breaking coarsely with a spatula as it browns.
  4. SPRINKLE 2 tablespoons masa corn flour over saute mixture; COOK for 2 minutes, stirring.
  5. ADD the group TWO seasonings and stir (at this point you can transfer mixture to a crock pot if using the slow-simmer method, using the LOW heat setting, then stirring in the remaining ingredients and cover, simmering for at least 4 hours); PROCEED to the following step for the stovetop method.
  6. STIR in the group THREE ingredients; BRING to a boil over medium-high heat, stirring constantly; REDUCE heat to a rapid simmer, stirring often until chili thickens to desired consistency (adding water if desired to thin consistency), about 30 minutes. (NOTE: If you're not in such a hurry and using the stovetop slow-simmer method, you can reduce heat to low and simmer for a few hours, refreshing consistency with water if needed).
  7. REMOVE bay leaf.
  8. LADLE into serving bowls and garnish with desired toppings.
  9. SERVE.
  10. SNAP your fingers and shout,"OLE!".

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a