57 masar recipes

Wild game chili with tender venison, beer, warm spices, and masa flour for authentic thickness: slow-simmered until rich, rested overnight for deeper flavor, serves twelve hunters.

Vegan lentil camp chili made entirely from dry, shelf-stable ingredients. Just add water and simmer for a hearty, spiced trail meal. Lightweight, packable, and no cooler needed.

Texas-style venison chili simmered with beer, chili powder, cumin, and masa. No beans, no tomatoes, just slow-cooked wild game heat thickened to a rich, spoonable stew.

Nuevo Laredo chicken-fried steak marinated in beer with garlic, breaded in masa harina and cumin-spiced flour, then deep-fried. A Tex-Mex twist on a Texas classic.

Sweet corn tamales with roasted corn folded into whipped butter-masa dough with poblano peppers and Monterey Jack, steamed in corn husks. Vegetarian comfort wrapped up tight.

Beanless ground beef chili spiked with cocoa powder and cinnamon for a rich, earthy depth. Thickened with masa harina and loaded with cumin, oregano, and five tablespoons of chili powder.

Six pounds of cubed beef browned in suet, simmered in beef stock with a full cup of chili powder and crushed cumin seeds, thickened with masa harina. No tomatoes. No beans. This is Texas Red in its purest form.

Texas-style red chili made from dried chile pods pureed into a fiery sauce with browned meat, cumin, and oregano. No beans, slow-simmered for hours.

The first chili recipe appeared in West Texas at the turn of the century.

Brisket chili built on beer, stewed tomatoes, and a fistful of red pepper flakes, thickened with masa harina and finished with a shot of tequila poured tableside.

Vegetarian fresh corn tamales: masa harina dough stuffed with sautéed bell peppers and corn, wrapped in soaked husks, and steamed until tender. Served with a chunky avocado-tomatillo salsa for a lighter Mexican classic.

Pork and beef chili with cocoa, cinnamon, and a finishing stir of masa harina. The mole-inspired chili that builds dark depth over a slow simmer. Beans optional.

A no-bean Texas-style beef chili with cubed chuck, beer, jalapeños, and masa for thickening. Slow-simmered for 2 hours until fork-tender with bold cumin and chili powder heat.

Three pounds of beef chuck simmered for nearly 3 hours with cumin, oregano, jalapeño, and tomato concassé, thickened with a masa harina slurry. No beans, no shortcuts. This is cookoff-caliber chili built on patience and bold spice.

Authentic Texas beef chili with no beans, toasted cumin, and beer-braised chuck. Bold, chunky chili simmered low and slow until fork-tender in rich tomato broth.

Rio Grande chili is a no-bean Texas-style chili with ground beef, cumin seeds, green chiles, beer, and masa flour for body. Simmered low for two hours. Bold and authentic.