Classic Chili
Ingredients
- 1 TBSP olive oil
- 1 medium yellow onion -diced
- 1 pound 90% lean ground beef
- 2½ TBSP chili powder
- 2 TBSP ground cumin
- 1 TBSP granulated sugar
- 1 TBSP garlic powder
- 1½ tsp salt
- ½ tsp ground black pepper
- ¼ tsp ground cayenne pepper* -optional
- 2 TBSP tomato paste
- 1½ C beef broth
- 1 15 oz can petite diced tomatoes
- 1 16 oz can red kidney beans, drained and rinsed
- 1 8 oz can tomato sauce
Directions
- Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
- Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
- Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
- Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
- Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
- Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.