Homemade Mexican Beef Chili

Ingredients:

• 1 tablespoon avocado oil or other neutral oil
• 1 small yellow onion, chopped
• 2 tablespoons minced garlic
• 2 pounds ground beef, lean preferred
• 1 tablespoon tomato paste
• 3 tablespoons chili powder
• ½ tablespoon dried Mexican oregano
• 2 teaspoons cumin
• 1 teaspoon salt (more or less to taste)
• 1 pinch cayenne pepper (optional)
• 2 14-ounce cans fire-roasted diced tomatoes (do not drain)
• ½ cup red enchilada sauce
• 2 15-ounce cans red kidney beans (drained)

Suggested Toppings (All Optional):

• Sour cream
• Shredded cheddar cheese
• Tortilla strips

Instructions:

1. Heat a large pot over medium heat. When the pot is warm, add avocado oil and heat until the oil is hot and shimmering.
2. Add chopped onion and minced garlic to the pot. Stir to incorporate, then sauté undisturbed until tender, approximately 5 minutes.
3. Add ground beef to the pot. Cook, stirring occasionally, until the ground beef is crumbled and no longer pink.
4. Add tomato paste, chili powder, oregano, cumin, salt, and cayenne pepper to the pot. Stir to incorporate, then cook for 1 to 2 minutes or until the spices are fragrant.
5. Add diced tomatoes, red enchilada sauce, and red kidney beans to the pot. Stir to incorporate, then reduce the heat under the pot to low and cover the pot with a lid. Simmer the chili on low heat for 20 to 30 minutes until all ingredients are warmed through and the beans are tender.
6. Portion the chili into serving bowls. Top with sour cream, cheddar cheese, tortilla strips, or other toppings as desired. Serve warm.