Prep Time 5 minutes /Cook Time 25 minutes / Total Time 30 minutes
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* -optional
1 1/2 cups beef broth
1 (15 oz.) can petite diced tomatoes
1 (16 oz.) can red kidney beans, drained and rinsed
1 (8 oz.) can tomato sauce
Instructions
1. Make chili seasoning by combining powder, cumin, sugar, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
2. Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5-6 minutes, stirring occasionally.
3. 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.
4. Add the broth, diced tomatoes (with their juice), drained beans, tomato paste and tomato sauce. Stir well.
5. 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.
6. Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.
7. ENJOY!!!
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