Homemade Chili Recipe

• •
  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  Yellow Onion
• •
  Garlic(120g)
• •
  80/20 Ground Beef(454g)
• •
  Beans, Kidney, Canned, Drained(425g)
• •
  Beans, Black, Canned, Drained(425g)
• •
  Canned Diced Tomatoes(425g)
• •
  Tomato Paste(170g)
• •
  1 cup water ($0.00)
• •
  Chili powder(15g)
• •
  Cumin, Ground(5g)
• •
  Cayenne Pepper, Ground(1g)
• •
  Garlic powder(1g)
• •
  Onion powder(3g)
• •
  Brown sugar(8g)
• •
  1 tsp salt ($0.05)
• •
  1/2 Tsp Black Pepper (Freshly Cracked, $0.03)

Instructions

1. 1Dice the onion and mince the fresh garlic. Heat the olive oil in a large pot over medium heat, then add the onion and garlic. Cook 4–6 minutes, stirring occasionally, until softened and translucent.
2. 2Add the ground beef to the pot, breaking it apart with a spoon as it cooks. Cook over medium-high heat for 6–8 minutes, stirring frequently, until no longer pink and lightly browned.
3. 3Drain the kidney beans and black beans, then add them to the pot along with the diced tomatoes, tomato paste, and 1 cup water. Stir to combine.
4. 4Add the chili powder, ground cumin, cayenne pepper, garlic powder, onion powder, and brown sugar to the pot. Stir until all seasonings are fully incorporated and no dry pockets remain.
5. 5Bring the chili to a simmer over medium heat, then reduce to low heat. Cover with a lid and simmer for 30–40 minutes, stirring occasionally, until the flavors meld and the mixture thickens slightly.
6. 6Taste the chili and adjust salt and seasonings as needed. Cook an additional 5–10 minutes uncovered if a thicker consistency is desired.
7. 7Divide the chili evenly into 6 airtight containers while hot. Cool to room temperature before sealing, then refrigerate for up to 5 days or freeze for up to 3 months.