Cooked - Easy Weeknight Chili

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Easy Weeknight Chili

7.0

½ tbsp (7 mL) canola oil

1 medium onion, chopped

1½ lbs. (700 g) 90% lean ground beef

3 garlic cloves, pressed

3 tbsp (45 mL) chili powder

1½ tbsp (22 mL) unsweetened cocoa powder

2½ tsp (12 mL) cumin

¾ tsp (4 mL) Seasoning Salt

½ can (3 oz./90 g) tomato paste

1½ cups (375 mL) low-sodium beef broth

1½ cans (16 oz. or 398 mL each) fire roasted tomatoes, undrained (about 2½ cups/625 mL total)

1½ cans (16 oz. or 398 mL each) mild chili beans in sauce, undrained (about 2½ cups/625 mL total)

Optional: Sliced green onion, sour cream, shredded cheddar cheese, jalapeño slices

Heat the oil in the 4-qt. Brilliance Nonstick Sauce Pan over medium heat until shimmering, about 3–5 minutes.
Add the onion to the pan. Cook and stir, uncovered, until the onions are slightly softened, about 2–3 minutes.
Add the ground beef and garlic. Cook over high heat for 8–10 minutes, breaking the beef into crumbles. When the beef is no longer pink, drain (if necessary).
Stir in the remaining ingredients. Cover and bring to a boil over high heat.
Reduce the heat to low and simmer for 15 minutes, stirring occasionally.
Serve topped with sour cream, green onion, shredded cheddar cheese, or jalapeño slices, if you like.

Course🍽️Main Course

Diets🥩Carnivore...

Category🌶️Chili

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 10 weeks ago

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