Classic chili
"Savor the timeless goodness of Classic Chili, where each spoonful tells a tale of tradition, warmth, and savory satisfaction."
Ingredients
- 1 tbsp. extra-virgin olive oil
- 1/2 large white onion chopped
- 3 cloves garlic finely chopped
- 2 tbsp. tomato paste
- 1 1/2 lb. ground beef
- 1 1/2 tbsp. chili powder
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 1/2 tsp. paprika
- 1/4 tsp. cayenne pepper optional
- Kosher salt
- Freshly ground black pepper
- 1 28-oz. can crushed tomatoes
- 1 15-oz. can kidney beans, drained
- Shredded cheddar sour cream, and sliced scallions, for serving
Instructions
Saute Vegetables and Brown Beef:
- Heat oil in a large pot over medium heat. Add onions and cook, stirring occasionally, until they are slightly softened and translucent, approximately 5 minutes.
- Stir in garlic and cook for an additional 1 minute until fragrant.
- Introduce tomato paste, ensuring the vegetables are evenly coated. Add ground beef, breaking it up with a spoon, and cook until it is no longer pink, about 7 minutes. Drain any excess fat.
Season and Simmer:
- Add chili powder, oregano, cumin, paprika, and cayenne (if desired). Generously season with salt and black pepper.
- Pour in tomatoes and beans, bringing the mixture to a boil. Reduce heat to medium and simmer, stirring occasionally, until the flavors have melded, and the liquid has slightly reduced, approximately 20 minutes. Adjust seasoning with salt and black pepper if necessary.
Serve:
- Ladle the chili into bowls.
- Garnish with shredded cheese, a dollop of sour cream, and chopped scallions.