American•comfort

The Best and Easiest Chili

This is the best and easiest chili recipe you could think of. It will leave you satisfied and both full and content.

Ingredients

Quantities are shown as originally provided.

1 medium yellow onion (finely chopped)
5 garlic cloves (minced)
1 celery rib (finely chopped)
1 green bell pepper (cubed small)
2 tablespoons neutral oil
1 pound lean ground beef ((96/4% is the healthier option))
2 15 ounces cans tomato sauce
1 tablespoon tomato paste
1½ cups beef or vegetable broth (you can add less or more if you like your chili really thick or soupy)
1 15 ounces can dark red kidney beans (rinsed)
1 15 ounces can black bean (rinsed)
1 jalapeños (deseeded and finely chopped (optional))
1½ tablespoons chili powder
1 tablespoon garlic powder
1½ teaspoons onion powder
1 tablespoon paprika or smoked paprika
2 teaspoons dried basil
2 teaspoons dried oregano
2 teapsoons cumin
Cayenne pepper (to taste)
1 teaspoon black pepper
1 teaspoon salt (or more to taste)

1
Add onions to the preheated oil on medium high. Sauté for 5 minutes, or until soft and translucent, stirring constantly. If you are using jalapeños, sauté them with the onions.
2
Add the beef and sauté until most of the pink color goes away.
3
Add the seasonings and the garlic. Mix well. Then, add the chopped peppers and celery.
4
Sauté for another few minutes until the beef is completely browned and the vegetables are mixed throughout.
5
Add the drained and rinsed beans, then the tomato paste and mix well.
6
Add the tomato sauce and beef broth, mix well and let it come to a rolling boil for 3 minutes before covering and lowering the heat to low.
7
Let it simmer for 15 minutes and then serve.
8
Serve with jalapeño slices, cheese, and sour cream.