Chili Recipe
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 4 cloves garlic minced
- 2 pounds ground beef
- 1 jalapeno seeded and finely chopped
- 1 tablespoon tomato paste
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper optional
- ½ teaspoon salt or to taste
- 1 15-ounce can kidney beans, drained and rinsed
- 1 28-ounce can crushed tomatoes
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add the ground beef and cook until no longer pink, about 6–8 minutes.
- Stir in garlic, jalapeno, and tomato paste, cooking for about 30 seconds until fragrant.
- Add chili powder, cumin, oregano, paprika, cayenne, and salt. Stir in beans and crushed tomatoes.
- Bring to a boil, then reduce heat and let simmer for 20 minutes. Taste and adjust seasoning.
- Ladle into bowls and top with cheddar cheese, sour cream, and green onions.
Notes
Tip: This chili stores really well! Keep it in the fridge for up to 3 days or freeze for up to 3 months.