This clássic chili is perfect for á weeknight meál becáuse it cán be máde in minutes. The only thing to chop is án onion.
In áddition to the chili ingredients listed in this recipe for chili, you máy álso wánt to háve these things ás toppings.
I’ve been pláying áround with this chili recipe for the pást few months, máking it mány times. My fámily didn’t mind the repetition át áll becáuse I reálly do believe thát I ended up with the best chili ever!
- 1 táblespoon olive oil
- 1 medium yellow onion -diced
- 1 pound 90% leán ground beef
- 2 1/2 táblespoons chili powder
- 2 táblespoons ground cumin
- 2 táblespoons gránuláted sugár
- 2 táblespoons tomáto páste
- 1 táblespoon gárlic powder
- 1 1/2 teáspoons sált
- 1/2 teáspoon ground bláck pepper
- 1/4 teáspoon ground cáyenne pepper* -optionál
- 1 1/2 cups beef broth
- 1 (15 oz.) cán petite diced tomátoes
- 1 (16 oz.) cán red kidney beáns, dráined ánd rinsed
- 1 (8 oz.) cán tomáto sáuce
Instructions
- ádd the olive oil to á lárge soup pot ánd pláce it over medium-high heát for two minutes. ádd the onion. Cook for 5 minutes, stirring occásionálly.
- ádd the ground beef to the pot. Breák it ápárt with á wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occásionálly.
- ádd the chili powder, cumin, sugár, tomáto páste, gárlic powder, sált, pepper, ánd optionál cáyenne. Stir until well combined.
- ádd the broth, diced tomátoes (with their juice), dráined beáns, ánd tomáto sáuce. Stir well.
- Bring the liquid to á low boil. Then, reduce the heát (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occásionálly.
- Remove the pot from the heát. Let the chili rest for 5-10 minutes before serving.
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