Ingredients:
● 1 tablespoon olive oil
● 1 medium yellow onion, diced
● 1 pound 90% lean ground beef
● 2 1/2 tablespoons chili powder
● 2 tablespoons ground cumin
● 2 tablespoons granulated sugar
● 2 tablespoons tomato paste
● 1 tablespoon garlic powder
● 1 1/2 teaspoons salt
● 1/2 teaspoon ground black pepper
● 1/4 teaspoon ground cayenne pepper
● 1 1/2 cups beef broth
● 1 (15 oz.) can petite diced tomatoes
● 1 (16 oz.) can red kidney beans
● 1 (8 oz.) can tomato sauce
Instructions:
Heat olive oil in a large stock pot over medium high heat for two minutes. Add the onion and cook for five minutes, stirring occasionally. Add the ground beef and break it apart with a wooden spoon. Cook for six to seven minutes until the beef is browned, stirring occasionally. Add chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper and cayenne (if preferred) and mix until combined. Add the broth, diced tomatoes, kidney beans and tomato sauce. Blend everything well. Bring the liquid to a low boil, then reduce it to a simmer for 20 to 25 minutes, stirring occasionally Remove the pot from the heat and let the chili rest for five to 10 minutes before serving. Top with shredded cheddar cheese, saltine crackers (or whatever you prefer) and enjoy!
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