Chili

Serves: 10
Total Cook Time: 45
Prep Time: 20
Cook Time: 25

Ingredients

  • 2 tablespoon olive oil
  • 2 medium yellow onion, diced
  • 2 pound lean ground beef
  • 5 tablespoons chili powder
  • 4 tablespoons ground cumin
  • 4 tablespoons granulated sugar
  • 1 (6 oz.) can tomato paste
  • 2 tablespoons garlic powder
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground cayenne pepper
  • 4 cups beef broth
  • 2 (15 oz.) can petite diced tomatoes
  • 2 (16 oz.) can red kidney beans, drained and rinsed
  • 1 (16 oz.) can tomato sauce

Instructions

  • 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.

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