Ingredients:
- 1 1/2 lb. ground beef
- 1 (15-oz) can kidney beans
- Kosher salt
- 1 tbsp. extra-virgin olive oil
- 1/4 tsp. cayenne pepper
- 2 tbsp. tomato paste
- 1 tsp. ground cumin
- 1 1/2 tbsp. chili powder
- 1 tsp. dried oregano
- 1/2 tsp. paprika
- 1 (28-oz) can crushed tomatoes
- 1/2 large white onion, finely chopped
- 3 cloves garlic, minced
- Freshly ground black pepper
TOPPINGS:
- Shredded cheddar
- Sour cream
- Thinly sliced green onions
Directions:
- Heat olive oil in a large pot over medium heat. Add chopped onions and cook for 5 minutes until softened.
- Stir in tomato paste, ensuring it’s well combined with the onions. Add ground beef, cooking until it’s no longer pink. Drain excess fat and return it to the heat.
- Add chili powder, oregano, cayenne (for heat, optional), cumin, paprika, and salt and pepper to the mixture. Incorporate kidney beans and crushed tomatoes, allowing it to come to a boil.
- Reduce the heat and let it simmer for approximately 20 minutes, then season with additional salt and pepper as needed.
- Ladle the chili into bowls and serve immediately.
TOPPINGS:
- Garnish with shredded cheddar, a dollop of sour cream, and thinly sliced green onions.
Enjoy this hearty Chili Con Carne that’s bursting with flavor and topped with your favorite accompaniments.