Homemade chili (double recipe)
Ingredients:
2 Tablespoons olive oil
2 Medium yellow onions (diced)
2 pounds 80/20% ground beef
5 Tablespoons chili powder
2 Tablespoons ground cumin
4 Tablespoons tomato paste
2 Tablespoons garlic powder
3 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon ground cayenne pepper (optional)
3 cups beef broth
2 (10 oz) cans Rotel diced tomatoes
2 (16 oz) cans kidney chili beans
2 (8 oz) cans tomato sauce
Instructions:
Add the olive oil to a large pot or pan and place it over medium-high heat for two minutes, add the chopped onions. Cook for 5 minutes, stirring occasionally.
Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for about 10 minutes, until the beef is browned, stirring occasionally.
Add the chili powder, cumin, tomato paste, garlic powder, salt, pepper, and cayenne (if using). Stir until well combined.
Add the broth, diced tomatoes, beans, and tomato sauce, stir well.
Bring it to a boil. Then reduce the heat to medium heat uncovered for about 30 minutes, stirring occasionally.
Remove pot or pan from heat. Let the chili rest for about 10 minutes before serving.
Homemade chili (single recipe)
Ingredients:
1 Tablespoon olive oil
1 Medium yellow onion (diced)
1 pound 80/20% ground beef
2 1/2 Tablespoons chili powder
1 Tablespoons ground cumin
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 (10 oz) can Rotel diced tomatoes
1 (16 oz) can kidney chili beans
1 (8 oz) can tomato sauce
Instructions:
Add the olive oil to a large pot or pan and place it over medium-high heat for two minutes, add the chopped onions. Cook for 5 minutes, stirring occasionally.
Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for about 10 minutes, until the beef is browned, stirring occasionally.
Add the chili powder, cumin, tomato paste, garlic powder, salt, pepper, and cayenne (if using). Stir until well combined.
Add the broth, diced tomatoes, beans, and tomato sauce, stir well.
Bring it to a boil. Then reduce the heat to medium heat uncovered for about 30 minutes, stirring occasionally.
Remove pot or pan from heat. Let the chili rest for about 10 minutes before serving.