Super Easy Weeknight Chili

Name: Super Easy Weeknight Chili
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 2
Cuisine: American
Ingredients: 3 tbsp Grapeseed Oil (3 tablespoons grapeseed or olive oil); 1 piece Yellow Onion (1 to 2 onions, chopped fine (about 2 cups) — up to 2); 1 piece Red Bell Pepper (1 red or green bell pepper, stemmed, seeded, and cut into 1/2-inch pieces, optional) — optional; 0 pieces Kosher Salt (Kosher salt); 2 tbsp Chili Powder (2 tablespoons chili powder); 2 tsp Cumin Powder (2 teaspoons ground cumin); ¼ tsp Cayenne Pepper (1/4 teaspoon cayenne, plus more to taste); 2 tbsp Tomato Paste (2 tablespoons tomato paste or ketchup); 4 cloves Garlic (4 garlic cloves, minced); 1 lb Ground Beef (1 pound ground beef); 1 ½ cup Chicken Broth (1 1/2 cups chicken stock, homemade is best, or water (I always use water)); 1 ½ cup Bean (1 1/2 to 2 cups cooked beans, any kind you like, or one 15-oz can beans, drained and rinsed — up to 2); 15 oz Tomato (15 ounces can crushed tomatoes or tomato sauce); 1 tbsp White Vinegar (1 tablespoon vinegar, optional) — optional; ½ tsp Granulated Sugar (1/2 teaspoon sugar, optional) — optional; 0 pieces Cheddar Cheese (Grated cheese, chopped cilantro, chopped scallion or onion, for garnish)

A quick, one-pot American chili with ground beef, beans, and tomatoes, simmered with chili spices and adjusted to taste before serving.

75 minAmerican

Servings2

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Ingredients

For 2 servings

Grapeseed Oil3 tbsp · 3 tablespoons grapeseed or olive oil
Yellow Onion1 piece · 1 to 2 onions, chopped fine (about 2 cups) — up to 2
Red Bell Pepper1 piece · 1 red or green bell pepper, stemmed, seeded, and cut into 1/2-inch pieces, optional · optional
Kosher Salt0 pieces · Kosher salt
Chili Powder2 tbsp · 2 tablespoons chili powder
Cumin Powder2 tsp · 2 teaspoons ground cumin
Cayenne Pepper¼ tsp · 1/4 teaspoon cayenne, plus more to taste
Tomato Paste2 tbsp · 2 tablespoons tomato paste or ketchup
Garlic4 cloves · 4 garlic cloves, minced
Ground Beef1 lb · 1 pound ground beef
Chicken Broth1 ½ cup · 1 1/2 cups chicken stock, homemade is best, or water (I always use water)
Bean1 ½ cup · 1 1/2 to 2 cups cooked beans, any kind you like, or one 15-oz can beans, drained and rinsed — up to 2
Tomato15 oz · 15 ounces can crushed tomatoes or tomato sauce
White Vinegar1 tbsp · 1 tablespoon vinegar, optional · optional
Granulated Sugar½ tsp · 1/2 teaspoon sugar, optional · optional
Cheddar Cheese0 pieces · Grated cheese, chopped cilantro, chopped scallion or onion, for garnish

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Steps

1Heat the oil in a large pot over high heat. When it shimmers, add the onion and pepper, if using, and immediately turn the heat down to low. Season with a pinch of salt and add the chili powder, cumin, and cayenne. Cook, stirring every so often, until the vegetables are softened, 5 to 7 minutes. Add the tomato paste and garlic and cook for another minute.
2Add ground beef and cook, breaking up the meat with a spoon until no longer pink, 5 to 7 minutes. Stir in the stock and beans, scraping up any browned bits, and bring to a simmer. Reduce heat to gentle simmer, cover, and cook for about 20 minutes.
3Uncover, add the crushed tomatoes or tomato sauce, and cook, stirring occasionally, until the chili has thickened, about 20 minutes. Taste. If it needs a little bite, add the vinegar. If it needs a little sweetness, add the sugar. If it needs more salt, add a big pinch and cook for 5 minutes more. Taste again, and adjust with more salt, cayenne, vinegar, or sugar. Serve with cheese, cilantro, and scallions on top.