Chili

Not really spicy. You can change that by adding cayenne. Serve w sour cream, oyster crackers and cheddar cheese.

Note: all spice measurements are approximate and can be adjusted as needed.

Ingredience

• Olive oil
• 1 onion, diced
• 1lb ground beef 85-90%
• 2 tbsp chili power (I use 1tbsp ancho chili and 1tbsp regular chili)
• 1 1/2 tbsp ground cumin
• 2 tbsp sugar
• 2 tbsp tomato paste
• 1 tbsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)
• 2 cups beef broth
• 1 15oz can diced tomatoes
• 1 16oz can red kidney beans, drained
• 1 8oz can tomato sauce (I use Goya)

Instructions

1. Heat olive oil in Big Pot (like for soup) and sauté onions.
2. Add ground beef & brown, breaking apart with a utensil of some kind until it’s at your desired consistency.
3. Add all seasonings and tomato paste, stir until combined.
4. Add broth, beans, tomatoes and sauce.
5. Bring to a boil, then simmer for a Really Long Time/until thickened to your desired consistency.

Note: you can buy cans of tomato paste, dollop out ~2tbsp measurements onto a foil-lined baking sheet, freeze them, and package them in ziploc bags for later use. It takes away the pain and suffering of the metal tomato paste tube/the anxiety of the can that has more than you need.