Classic Chili
5 min
Prep Time
25 min
Cook Time
30 min
Total Time
6
Servings
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 pound 90% lean ground beef
- 2½ tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons granulated sugar
- 2 tablespoons tomato paste
- 1 tablespoon garlic powder
- 1½ teaspoons salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ground cayenne pepper, optional
- 1½ 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
- Add the olive oil to a large soup pot and heat over medium-high for 2 minutes. Add the onion and cook 5 minutes, stirring occasionally.
- Add the ground beef. Break it apart with a wooden spoon and cook 6–7 minutes until browned, stirring occasionally.
- Add the chili powder, cumin, 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 to a low boil. Reduce heat to low or medium-low and simmer uncovered 20–25 minutes, stirring occasionally.
- Take the pot off the heat. Rest 5–10 minutes before serving.