Classic Chili

• 1 pound ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) diced tomatoes
• 1 can (8 ounces) tomato sauce
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional toppings: shredded cheese, sour cream, chopped green onions

Steps

1. 1 Brown the ground beef in a large pot over medium heat until fully cooked; drain any excess fat.
2. 2 Add the diced onion and minced garlic to the pot, cooking until softened.
3. 3 Stir in the kidney beans, diced tomatoes, tomato sauce, chili powder, cumin, smoked paprika, salt, and black pepper.
4. 4 Bring to a simmer and let cook for 30-45 minutes, stirring occasionally.
5. 5 Serve hot with desired toppings.

Nutrition

Tips

• For a leaner option, use ground turkey or a mix of beef and turkey.
• Add a splash of beer or broth for extra depth of flavor.
• For a thicker chili, mash some beans before adding them to the pot.
• Ensure ground beef reaches an internal temperature of 165°F for safety.
• Experiment with different beans like black beans or pinto beans for variety.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months. Reheat gently on the stovetop or microwave until hot.

Serving Suggestions

• Pair with warm cornbread.
• Serve alongside a fresh green salad.
• Add a side of tortilla chips for scooping.
• Accompany with a cooling cucumber yogurt sauce.

FAQ