The Scoop
This chili keeps things simple and lets the simmer do the heavy lifting.
Ground beef, kidney beans, tomatoes, and plenty of chili powder and cumin come together into a thick, hearty bowl with just a little sweetness and optional cayenne heat. Top it with cheddar and scallions, grab a spoon, and call it dinner.
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-ounce) can petite diced tomatoes
- 1 (16-ounce) can red kidney beans, drained and rinsed
- 1 (8-ounce) can tomato sauce
- scallions, optional, to taste, chopped, for topping
- cheddar cheese, optional, to taste, shredded, for serving
Directions
- Add the olive oil to a large stockpot or Dutch oven over medium-high heat.
- Add the onions and cook until tender, about 5 minutes.
- Add the ground beef and cook until browned, while breaking apart with a wooden spoon, about 5 minutes.
- Add the chili powder, the cumin, the sugar, the tomato paste, the garlic powder, the salt, the pepper, and the cayenne, stirring until the spices are fragrant and the beef is well-coated, about 1 minute.
- Add the broth, the diced tomatoes and their juices, the beans, and the tomato sauce.
- Bring the chili mixture to a boil.
- Reduce the heat to medium-low.
- Gently simmer for 20-25 minutes uncovered, stirring every so often.
- Serve hot topped with the scallions and the cheddar cheese.
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