Chili

Prep Time: 15 min | Cook Time: 1 hr | Servings: 8

Ingredients

• 2 lbs ground beef
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 (28 oz) can diced tomatoes
• 1 (15 oz) can tomato sauce
• 2 (15 oz) cans kidney beans, drained and rinsed
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp paprika
• 1/2 tsp cayenne (optional)
• Salt and pepper to taste
• 1 cup beef broth

Toppings

• Shredded cheddar cheese
• Sour cream
• Diced onion
• Jalapenos
• Cornbread

Instructions

1. Brown ground beef and onion in a large pot over medium-high heat, drain excess fat
2. Add garlic and cook 1 minute
3. Stir in diced tomatoes, tomato sauce, kidney beans, and beef broth
4. Add all spices, stir well
5. Bring to a boil, reduce heat to low, cover, and simmer for at least 45 minutes
6. Season to taste with salt and pepper
7. Serve with desired toppings

Notes

• Gets better the next day
• Freezes well for up to 3 months
• For thicker chili, simmer uncovered for the last 15 minutes