A “secret ingredient” for next-level chili

Our Ground Turkey Masa Chili


Do you love chili?

Do you love tamales?

More importantly, do you love to have your family and friends roll their eyes back, groan, and beg you for your recipe?

Here’s a quick, super-simple trick to take your chili to the next level…

For roughly every 8 cups of chili you’re making, bring 2 cups (prepared) of Better Than Bullion Organic Beef Base to a boil. Reduce the heat to low and whisk in 1/2 cup of Masa Harina*.

Cook gently for about 5 minutes, or until the mixture has thickened slightly. Remove from heat and carefully pour the masa broth into your finished chili and stir. Allow to simmer on low another 5-10 minutes before serving.

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If you make a more “soupy” chili, leave about a cup or two of whatever liquid you would add in the original recipe. If you like thick chili, only use 1 cup of broth.

If you’re making a white chicken chili, substitute the Better Than Bullion Chicken Base for the beef base.

Serve, and get ready for some serious beggin!

-Chef Perry

*Masa Harina is the dried and powdered form of masa, a dough made from prepared hominy, and used for making corn tortillas, tamales, pupusas, arepas and many other Latin American dishes. Masa Harina is available in the Hispanic section of most grocery stores, or from any Latino market.