Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion – diced
- 1 pound 90% lean ground beef
- 2 1/2 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons granulated sugar
- 2 tablespoons tomato paste
- 1 tablespoon garlic powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper (optional)
- 1 1/2 cups beef broth
- 1 (15 oz.) can petite diced tomatoes
- 1 (16 oz.) can red kidney beans, drained and rinsed
- 1 (8 oz.) can tomato sauce
Instructions
- Heat olive oil in a large pot over medium-high heat. Add onion and cook for 5 minutes, stirring occasionally.
- Add ground beef. Break it apart and cook for 6-7 minutes until browned.
- Stir in chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne.
- Add broth, diced tomatoes, beans, and tomato sauce. Stir well.
- Bring to a low boil, then reduce heat and simmer uncovered for 20-25 minutes, stirring occasionally.
- Remove from heat and let rest for 5-10 minutes before serving.
Notes
- Simmer the chili for 20-25 minutes for best flavor.
- To thicken, let it simmer longer or add a cornstarch slurry.
- Reduce cayenne or omit for less spice.
- Blooming spices (cooking them briefly in oil) enhances flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 60mg