Quick Chili Recipe

Ingredients

• 1 tablespoon olive oil
• 1/2 medium onion (chopped)
• 1 pound lean ground beef
• 2 heaping tablespoons tomato paste
• 1 teaspoon Worcestershire sauce
• 2 tablespoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika (or smoked paprika)
• 1/2 teaspoon cayenne pepper (or to taste)
• 1 (14 ounce) can red kidney beans (drained)
• 1 (28 ounce) can fire-roasted diced tomatoes (with juices)
• Salt & pepper (to taste)
• Shredded cheddar cheese, cilantro, sour cream, corn chips/strips, scallions or red onions, avocado, etc. (optional, to taste)

Instructions

1. 1

   Add the olive oil to a Dutch oven/soup pot over medium-high heat. Sauté the onion for about 5 minutes.

2. 2

   Add the beef to the pot and cook for 5 minutes, breaking it up as you go. There shouldn't be a lot of fat released if you used lean beef, but if there is, spoon most of the fat out.

3. 3

   Stir in the tomato paste, Worcestershire sauce, chili powder, garlic powder, cumin, paprika, and cayenne pepper.

4. 4

   Add the beans and diced tomatoes. Increase heat to high and bring it to a gentle boil, then reduce heat and let it simmer for 15-20 minutes with the lid slightly open, stirring occasionally.

5. 5

   Prep the toppings while it's cooking.

6. 6

   Season with salt & pepper as needed, then serve with desired toppings and enjoy.