Classic Beef Chili

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Ground beef

  95% lean meat / 5% fat, raw

  1 lb or 453g

• Chili powder

  Spices

  2 ½ tbsp or 19g

• Cumin

  Spices, cumin seed

  2 tbsp, ground or 18g

• Sugar

  White, granulated sugar

  2 tbsp or 25g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Garlic powder

  Spices

  1 tbsp or 10g

• Salt

  Table

  1 ½ tsp or 9g

• Pepper

  Spices, black

  ½ tsp or 1g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Beef broth soup

  Bouillon, consomme, prepared with equal volume water

  1 ½ cup or 362g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Kidney beans

  All types, mature seeds, canned

  2 cup or 512g

• Tomato sauce

  Canned

  1 cup or 245g

Directions

1. Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
2. Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
3. Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
4. Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
5. Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
6. Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.
7. (source: https://www.thewholesomedish.com/the-best-classic-chili/)