Name: Classic Chili
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 1 tbsp. extra-virgin olive oil -; 1/2 large white onion, chopped -; 3 cloves garlic, finely chopped -; 2 tbsp. tomato paste -; 1 1/2 lb. ground beef -; 1 1/2 tbsp. chili powder -; 1 tsp. dried oregano -; 1 tsp. ground cumin -; 1/2 tsp. paprika -; 1/4 tsp. cayenne pepper (optional) -; Kosher salt -; Freshly ground black pepper -; 1 (28-oz.) can crushed tomatoes -; 1 (15-oz.) can kidney beans, drained -; Shredded cheddar, sour cream, and sliced scallions, for serving -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Classic Chili

1. 1 tbsp. extra-virgin olive oil -

2. 1/2 large white onion, chopped -

3. 3 cloves garlic, finely chopped -

4. 2 tbsp. tomato paste -

5. 1 1/2 lb. ground beef -

6. 1 1/2 tbsp. chili powder -

7. 1 tsp. dried oregano -

8. 1 tsp. ground cumin -

9. 1/2 tsp. paprika -

10. 1/4 tsp. cayenne pepper (optional) -

11. Kosher salt -

12. Freshly ground black pepper -

13. 1 (28-oz.) can crushed tomatoes -

14. 1 (15-oz.) can kidney beans, drained -

15. Shredded cheddar, sour cream, and sliced scallions, for serving -

How to cook deliciously - Classic Chili

1. Stage

In a large pot over medium heat, heat oil. Add onion and cook, stirring occasionally, until slightly softened and translucent, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add tomato paste, stirring to coat vegetables. Add ground beef and cook, breaking up meat with a spoon, until no longer pink, about 7 minutes. Drain any excess fat.

2. Stage

Add chili powder, oregano, cumin, paprika, and cayenne (if using); generously season with salt and black pepper. Pour in tomatoes and beans and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until flavors have melded and liquid is slightly reduced, about 20 minutes; season with salt and black pepper, if needed.

3. Stage

Ladle chili into bowls. Top with cheese, sour cream, and scallions.