Classic Beef Chili

Recipe by: Emily December 20, 2018 Beef

Description

This recipe also does great in the pressure cooker or the slow cooker, along with the stovetop. This is also the perfect meal prep recipe, and the total time to cook is under 60 minutes. We also like to serve this over baked potatoes the next day to use up leftovers. It freezes perfectly too.

Ingredients

2 pounds ground beef
1 yellow onion, chopped
3 cloves garlic, minced
3 tbsp tomato paste
3 tbsp chili powder
2 tsp ground cumin
1/4 tsp cayenne pepper
1 tsp kosher salt
1/2 tsp freshly ground black pepper
15 ounces canned kidney beans rinsed and drained

1 yellow onion chopped
3 cloves garlic minced
3 tablespoons tomato paste
3 tablespoons chili powder
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon Freshly ground black pepper
15 ounces canned kidney beans rinsed and drained
28 ounces canned crushed tomatoes

Directions

In a large pot over medium heat add the ground beef and onion, cooking until no longer pink and the onions are soft.

Drain the fat and add the garlic, stirring and cooking until you can smell it then add the tomato paste and chili powder, cumin, oregano, paprika, cayenne, salt, pepper, kidney beans and tomatoes.

Bring it up to a boil, then reduce to a simmer (low heat) and cook for 30 min.

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