Western Chili

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In Dutch oven or large heavy-bottomed saucepan, heat oil over medium-high heat; cook onions and garlic, stirring frequently, until onions are softened, about 5 minutes.

Step 2

Add cumin; cook, stirring, until fragrant, about 1 minute. Add beef; cook, stirring and breaking up with spoon, until no longer pink, about 5 minutes. Stir in tomatoes, breaking up with spoon.

Step 3

Stir in chili powder, oregano, sugar, paprika, cocoa powder, salt, pepper and bay leaf; bring to boil. Reduce heat, partially cover and simmer, stirring occasionally, for 1 hour. Discard bay leaf.

Step 4

Stir in beans; cook until heated through, about 3 minutes.

Step 5

(Make-ahead Cover and refrigerate for up to 24 hours. Reheat before serving.)

Step 6

Change it up Slow Cooker Western Chili

Step 7

Decrease oil to 1 tbsp; heat in large nonstick skillet over medium-high heat. Cook beef, stirring and breaking up with spoon, until no longer pink, about 5 minutes. Using slotted spoon, transfer to slow cooker. Stir in 1 can (156 mL) tomato paste and remaining . Cover and cook on low for 8 hours.