What is masa harina in chili?

Masa harina is a traditional ingredient commonly used in Mexican cuisine, and it can also be found in various chili recipes. It is a type of flour made from dried corn kernels that have been soaked in a solution of lime and water, known as nixtamalization. This process helps remove the hulls from the corn and improves its nutritional value.

In chili, masa harina is typically used as a thickening agent and to add a unique flavor and texture. It contributes to the richness and thickness of the chili while adding a slightly sweet and earthy taste. Masa harina also helps to bind the ingredients together and gives the chili a more cohesive texture.

To incorporate masa harina into chili, you can mix it with water or broth to create a smooth paste before adding it to the chili during the cooking process. It is usually added towards the end of cooking and simmered for a few extra minutes to allow it to thicken the chili and fully incorporate its flavors.

When using masa harina in chili, it is important to note that a little goes a long way. Start with a small amount and gradually add more to achieve the desired thickness. Remember to taste and adjust the seasoning accordingly, as masa harina can slightly alter the flavor profile of the chili.

Overall, masa harina adds a distinct element to chili, enhancing both its texture and taste. It is worth experimenting with to create a unique and authentic bowl of chili with a Mexican twist.