What makes chili “award-winning style”?
It is usually layers: a strong browned-meat base, toasted tomato paste, bloomed spices, and a small “secret” ingredient that adds depth. Here that is cocoa + coffee and a thickener (masa harina) that makes the texture feel luxurious.
How do you keep beans soft and chewy instead of mushy?
Two things help: timing and a gentle simmer. Canned beans are already cooked, so if they hang out in a bubbling pot too long (and get stirred a lot), they can split and turn grainy. Adding them later keeps them intact and tender. Also, tomatoes and other acidic ingredients can keep beans from softening further, so adding beans at the end helps you avoid that too-firm, almost rubbery bite.
Can I make this in a slow cooker?
Yes. Brown the meat, onion, and garlic first, then add everything except beans, vinegar or lime, and masa harina to the slow cooker. Cook on low 6 to 8 hours or high 3 to 4 hours. Stir in beans for the last hour. Whisk in masa harina at the end until thick, then finish with vinegar or lime.
How spicy is it?
As written it is medium, more warming than fiery. Chili powder blends vary a lot, so taste as you go. For mild, reduce cayenne and use mild chili powder. For hot, add chopped chipotles in adobo or extra cayenne.
What can I use instead of masa harina?
Crushed tortilla chips, fine cornmeal, or even a few tablespoons of instant mashed potato flakes in a pinch. Add gradually and let it simmer 5 minutes before deciding you need more.
Can I make it without beans?
Absolutely. Skip the beans and add an extra 1/2 pound of beef, or stir in diced roasted sweet potato for a softer, chewy bite.
