Cooked - Classic Chili - New Recipe

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Home Pricing Community My Recipes

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Classic Chili

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6.0

1 tbsp. extra-virgin olive oil

½ large white onion, chopped

3 cloves garlic, finely chopped

2 tbsp. tomato paste

1 ½ lb. ground beef

1 ½ tbsp. chili powder

1 tsp. dried oregano

1 tsp. ground cumin

½ tsp. paprika

¼ tsp. cayenne pepper (optional)

Kosher salt

Freshly ground black pepper

1 (28-oz.) can crushed tomatoes

1 (15-oz.) can kidney beans, drained

Shredded cheddar, sour cream, and sliced scallions, for serving

In a large pot over medium heat, heat oil. Add onion and cook, stirring occasionally, until slightly softened and translucent, 6-8 minutes.
Add garlic and cook, stirring, until fragrant, about 1 minute more.
Add tomato paste, stirring to coat vegetables.
Add ground beef and cook, breaking up meat with a spoon, until no longer pink, about 7 minutes. Drain any excess fat.
Add chili powder, oregano, cumin, paprika, and cayenne (if using); generously season with salt and black pepper.
Pour in tomatoes and beans and bring to a boil.
Reduce heat to medium and simmer, stirring occasionally, until flavors have melded and liquid is slightly reduced, about 20 minutes; season with salt and black pepper, if needed.
Ladle chili into bowls. Top with cheese, sour cream, and scallions.

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