Chili With Ground Beef
Chili with ground beef is the most common type of chili around! It’s a classic dish that can really help fill you up and make you feel warm on a cold day. You could cook your ground beef separately from the rest of the ingredients and drain the excess for a leaner version, but personally, I like it with the juices and fat to add a little extra flavoring to your chili.
- 1 tbsp olive oil
- 1 finely chopped yellow onion
- 3 minced garlic cloves
- 1 1/2 lb ground beef
- 2 1/2 tbsp chili powder
- 2 tbsp ground cumin
- 1 1/2 tbsp brown sugar
- 1 1/2 tsp salt
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 1/2 cup beef broth
- 15-oz can diced tomatoes
- 8-oz can tomato sauce
- 2 tbsp tomato paste
- 16-oz can kidney beans, drained and rinsed
- Put a large pot on the stove over medium heat. Pour your olive oil into the pot and let it heat up.
- Add the chopped onions and cook them for 4 minutes, stirring occasionally, until the onions become translucent and caramelized. Then, add the garlic and cook it for another minute, stirring occasionally.
- Next, add your ground beef to the pot, breaking it into small pieces and cooking it until it is browned.
- Toss in the cumin, chili powder, brown sugar, salt, pepper, paprika, and cayenne pepper. Then, add in your tomato paste and stir everything together.
- Add in the kidney beans, beef broth, tomato sauce, and diced tomatoes (including the juice) and stir.
- Bring your chili to a boil. Then, turn the burner down to medium-low and keep the chili at a simmer for around a half-hour, giving it a stir from time to time.