chilli

Lee Risley Jr.

So full time dad, and primary cook. This the first app i have ever bought lol

1 tablespoon olive oil

1 medium yellow onion -diced

1 ½vpound 90% lean ground beef

2 ½ tablespoons chili powder

2 tablespoons ground cumin

2 tablespoons granulated sugar

1 tablespoon garlic powder

1 ½ teaspoons salt

½ teaspoon ground black pepper

¼ teaspoon ground cayenne pepper* -optional

1 tsp paprika

1 tsp dried oregano

2 tbsp minced garlic

2 (15 oz) cans pinto beans drained

1 (15 oz.) can petite diced tomatoes

1 (16 oz.) can red kidney beans, drained and rinsed

1 (8 oz.) can tomato sauce

2 tablespoons tomato paste

Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.

Add garlic cook till fragrant

Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6 to 7 minutes, until the beef is browned, stirring occasionally.

Add the seasoning. Stir until well combined.

Add diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.

Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20 to 25 minutes, stirring occasionally.

Remove the pot from the heat. Let the chili rest for 5 to 10 minutes before serving.

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