Best Classic Chili
- Yield:12 servings
- Time:56 mins show details
Ingredients
- 1 tablespoonolive oil
- 1medium yellow onion, diced
- 1 poundlean ground beef
- 2½ tablespoonschili powder
- 2 tablespoonsground cumin
- 2 tablespoonsgranulated sugar
- 1can tomato paste
- 1 tablespoongarlic powder
- 1½ teaspoonssalt
- ½ teaspoonblack pepper
- ¼ teaspooncayenne pepper
- 1½ cupsbeef broth
- 15 ouncescan petite diced tomatoes
- 16 ouncescan red kidney beans, drained and rinsed
- 8 ouncestomato sauce
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Preparation
- 7 mins
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.
- 7 mins
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.
- 5 mins
Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
- 2 mins
Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
- 25 mins
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.
- 10 mins
Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.
Notes
2020-12-07: doubled and didn't have chili powder, so added more cayenne powder; too sweet, limit sugar next time.
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