FROM THE NETC ROUNDUP
Sha’Kira’s Favorite Homemade Chili
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
1 pound 90% lean ground beef
2 ½ tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons granulated sugar
2 tablespoons tomato paste
1 tablespoon garlic powder
1 ½ teaspoons salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper (optional)
1 ½ cups beef broth
1 (15 oz) can petite diced tomatoes
1 (16 oz) can red kidney beans, drained and rinsed
1 (8 oz) can tomato sauce
Instructions
Heat olive oil in a large soup pot over medium-high heat for about 2 minutes.
Add the diced onion and cook for 5 minutes, stirring occasionally.
Add the ground beef and cook for 6–7 minutes, breaking it apart with a wooden spoon until browned.
Stir in the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne until well combined.
Add the beef broth, diced tomatoes (with juice), kidney beans, and tomato sauce. Stir well.
Reduce the heat to low or medium-low and let the chili simmer uncovered for 20–25 minutes, stirring occasionally.
Remove from heat and let rest for 5–10 minutes before serving
