Christopher Rangel
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Classic Chili

I think after watching The Parent Trap one night I was craving chili. The funny thing is that I never was a person to think of wanting chili for lunch or dinner. This quickly became a favorite to make when the weather became cooler! Pair it with cornbread and sheesh.

Soups

I had searched online and found this recipe, which I loved making. You can find the original recipe here to see the amazing photo guide that Amanda made.

This is honestly one of the easiest things to make. The hardest part would really be buying the ingredients. From there, you really are just tossing everything together after cooking the beef for a bit.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 pound 90% lean ground beef
  • 2½ tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 tablespoons granulated sugar
  • 2 tablespoons tomato paste
  • 1 tablespoon garlic powder
  • 1½ teaspoons salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground cayenne pepper
  • 1½ cups beef broth
  • 15 oz can petite diced tomatoes
  • 16 oz red kidney beans
  • 8 oz can tomato sauce

Steps

  1. 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.
  2. Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6–7 minutes, until the beef is browned, stirring occasionally.
  3. Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
  4. Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
  5. Bring the liquid to a low boil. Then reduce the heat (low to medium-low) and gently simmer the chili, uncovered, for 20–25 minutes, stirring occasionally.
  6. Remove the pot from the heat. Let the chili rest for 5–10 minutes before serving.