Easy Chili
By: Joey Firoben from Simply Recipes
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
What better way to beat the cold weather than with a warm bowl of chili!
Ingredients
1 1/2 pounds 80% lean ground beef
1 teaspoon kosher salt, plus more to taste
1 onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
6 garlic cloves, minced
3 tablespoons chili powder
1 (1-ounce) packet taco seasoning
1 (28-ounce) can crushed tomatoes
2 (15-ounce) cans kidney beans
4 cups water or low-sodium chicken broth
Optional toppings: shredded cheddar cheese, sour cream, and/or Fritos
Instructions
Heat an 8-quart pot or Dutch oven over medium-high heat. Add the beef, breaking it up to cover the surface of the pot, and season with the salt. Let the beef sit, undisturbed, for about 3 minutes as the bottom browns. Use a potato masher or spatula to break up the beef into small pieces.
Add the onion, bell peppers, and garlic and sauté until they start to soften, about 2 minutes.
Add the chili powder, and taco seasoning. Stir continuously until the veggies have softened and shrunk, about 3 minutes. Tip: Look out for any super dark spots on the bottom of the pan. You can scrape them up with a wooden spoon or add a few tablespoons of the water of stock to keep the spices from burning.
Add the crushed tomatoes and stir, scraping up all the browned bits on the bottom of the pan. Pour in the kidney beans, liquid and all—it will help thicken the chili—and the water or stock. Bring to a simmer and cook for a good 5 minutes. Taste and add more salt if desired.
Serve immediately or cool, cover, and store in the fridge for up to 1 week.
If serving immediately - add your favorite toppings!
