The Best Chili

A Hearty comforting meal on a cold day, there’s nothing like a big bowl of chili. Whether paired with corn bread, spooned over spaghetti, which is my family’s favorite or served with crunchy tortilla chips for scooping, this chili never fails to please. So make a big batch because it tastes even better the next day and it freezes pretty well.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Put a large Dutch oven or a pot on medium to high heat. Add in olive oil, onions and peppers, sauté for about 4-5 minutes until translucent.

Step 2

2. Add the ground beef to the pot. Break it apart and Cook for 6-7 minutes, until the beef is browned, stirring occasionally. Next Stir in the garlic.

Step 3

3. Add in the tomato paste and mix until well combined, let the tomato paste cook for about a couple of minutes.

Step 4

4. Add in all seasonings chili powder, cumin, onion powder, garlic powder, oregano, smoked paprika, black pepper, salt, sugar and cayenne pepper. Stir in all the spices until well incorporated.

Step 5

5. Next add in the tomato sauce, rotel tomatoes with green chilies (with their juices) red kidney beans (drained) chicken broth and stir really well.

Step 6

6. Cover the pot and Bring the chili to a low boil. Then, reduce the heat to low and simmer the chili, for about 1 hour stirring occasionally.

Step 7

7. Once done, remove from heat allow to cool for about 5-10 minutes and enjoy with your favorite toppings.

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