Beef Chili

Adapted from https://www.thewholesomedish.com/the-best-classic-chili/

Ingredients

• 1 tablespoon cooking oil
• 1 yellow onion, diced
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 Tbs minced garlic
• 1 lb ground beef
• salt, to taste
• 1.5 Tbs paprika
• 3/4 tsp garlic powder
• 3/4 tsp onion powder
• 1 Tbs dried oregano
• 1/2 tsp ground cumin
• 1/2 tsp ground black pepper
• 2 tablespoons granulated sugar
• 2 tablespoons tomato paste
• 1.75 cups beef broth
• 15 oz can petite diced tomatoes
• 16 oz can red kidney beans, drained and rinsed
• 1/2 cup of pasta sauce or tomato sauce

Procedure

• Heat large soup pot over medium-high heat, add cooking oil, then add onion, celery, carrots, and garlic. Cook for 5 minutes, stirring occasionally.
• Add the ground beef to the pot. Break it apart with a wooden spoon and add salt to taste. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
• Add the spices, herbs, sugar, and tomato paste. Stir until well combined.
• Add the broth, diced tomatoes (with their juice), 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 20-25 minutes, stirring occasionally.
• Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.