Classic Chili
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion diced
- 500 g lean ground beef
- 2 1/2 tbsp chili powder
- 2 tbsp ground cumin
- 2 tbsp granulated sugar
- 2 tbsp tomato paste
- 1 tbsp garlic powder
- 1 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 1/2 cup beef broth
- 1 (420 g) can petite diced tomatoes
- 1 (500 g) can red kidney beans, drained and rinsed
- 1 (250 g) can tomato sauce
Directions
- 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, and pepper. 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.