Yummy Recipe Monday: Beef Chili



Beef Chili

by LAUREN MIYASHIRO





Beef Chili goes hand in hand with fall and football and this is the perfect one to complete the trio. Of course, if you would rather have a Vegetarian Chili we got you covered there too.


Yields: 6

Prep Time: 0 hours 10 mins

Total Time: 0 hours 40 mins

INGREDIENTS

1 tbsp.

olive oil

1/2

onion, chopped

3

cloves garlic, minced

2 tbsp.

tomato paste

1 1/2 lb.

ground beef

1 1/2 tbsp.

chili powder

1 tsp.

ground cumin

1 tsp.

ground oregano

1/2 tsp.

paprika

1/4 tsp.

cayenne pepper (optional)

kosher salt

Freshly ground black pepper

1

(15-oz) can kidney beans, drained

1

(28-oz) can crushed tomatoes

Shredded cheddar, for garnish

sour cream, for garnish

Green onions, thinly sliced

DIRECTIONS

In a large pot over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more then add tomato paste, stirring to combine. Add ground beef and cook until no longer pink. Drain fat and return to heat.

Add chili powder, cumin, oregano, paprika, cayenne, and season with salt and pepper to taste. Pour in kidney beans and crushed tomatoes. Bring chili to a boil then reduce heat and let simmer 20 minutes. Taste for seasoning and season with salt and pepper, if necessary.

Serve with cheddar and sour cream.

Beef Chili









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