Happy 4th of July to all my American friends!

Guess what I’ve done this weekend aside from feeling a bit under the weather and sorry for myself. No, go on… guess!

Yup, I’ve been making chili in the middle of summer. Still haven’t figured out if that means I’m pulling a Charlie Sheen or that I’m just a hardcore foodie. Either way…

What prompted this chili fest was the discovery of masa harina in our local supermarket. I was so happy. I mean, every foodie worth his or her salt knows you cannot make a half-decent chili without masa harina.

So when I finally got my hands on it I had no other choice than to work on a little more hefty chili mix (even though this chili is great as well). I found the perfect balance of spice and flavor for us.

Ingredients:

1 1/2 tbsp masa harina
2 tbsp chili powder
1/2 to 1 tbsp cayenne
2 tsp brown sugar
2 tsp Lawry’s seasoned salt
1/2 tbsp onion powder
1/2 tbsp garlic powder
1 1/2 to 2 tsp cumin
2 tsp sweet paprika powder
2 tsp dried oregano
1 tsp dried parsley
1 tsp cocoa powder
 

Directions:

 
Combine all spices and store in an airtight container. Easy, right?
 

Then you simply turn it into this. That’s all.

 

I went for a ‘quick’ chili using a pound ground beef, the spice mix, bell peppers, onions, tomatoes, enchilada sauce, garlic and kidney beans. Let the whole thing simmer for a few hours and finished it off with some lime juice.

Also, I got the tip to let a cinnamon stick simmer along with the chili. Will try it next time.

Make sure to add lots of fixin’s: Cilantro, grated cheese, sour cream and finely minced raw onions. And lots of bread, of course. Moroccan flat-bread this time though that could easily have been cornbread.

What can I say? This Dutch girl loves her chili. Even mid-summer.