I like to have this in the fall and winter I hope you like it! This chili makes me feel warm inside. I eat it with tortilla chips and grated cheddar cheese. The recipe is from a website called The Wholesome Dish. We changed it by doubling the amount of beans.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion -diced
- 1 pound 90% lean ground beef
- 2 tablespoons ground cumin
- 1 tablespoon smoked paprika
- 1 tablespoon granulated sugar (optional)
- 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 – Only use this if you like fire coming out of your ears!
- 1 1/2 cups beef broth
- 1 (15 oz.) can petite diced tomatoes
- 2 (16 oz.) cans red kidney beans, drained and rinsed
- 1 (8 oz.) can tomato sauce
If you want it a little spicy, 2 1/2 tablespoons chili powder.
Preparation
- 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 cumin, smoked paprika, 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.
