Recipe Background
Every year as the leaves start to turn, our friends get together and have a little friendly competition. Since it's soup season, we decided a while ago that it would be fun to compete to see who can make the best chili. Time and time again, this recipe is the Cookoff Winner Chili. It's got just the right amount of everything in it. From the savory seasonings, to the juicy tomatoes, and the tender beans, and the subtle spiciness... all of it simmered together is pure perfection. No one else's batch can ever compete! So, if you're craving a classic and want to feel like a champion, count on this Cookoff Winner Chili to bring your dinner a "W''!
Every year as the leaves start to turn, our friends get together and have a little friendly competition. Since it's soup season, we decided a while ago that it would be fun to compete to see who can make the best chili. Time and time again, this recipe is the Cookoff Winner Chili. It's got just the right amount of everything in it. From the savory seasonings, to the juicy tomatoes, and the tender beans, and the subtle spiciness... all of it simmered together is pure perfection. No one else's batch can ever compete! So, if you're craving a classic and want to feel like a champion, count on this Cookoff Winner Chili to bring your dinner a "W''!
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 1 pound lean ground beef
- 2 1/2 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons granulated sugar
- 2 tablespoons tomato paste
- 1 tablespoon garlic powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper
- 1 1/2 cups beef broth
- 1 (15-ounce) can petite diced tomatoes
- 1 (16-ounce) can red kidney beans drained and rinsed
- 1 (8-ounce) can tomato sauce
- herbs of your choice, to taste, for garnish
Directions
- In a large soup pot over medium-high heat, heat the olive oil, about 1-2 minutes.
- Add the onion to the oil and cook, stirring occasionally, about 5 minutes.
- Add the ground beef to the onion and cook, while crumbling the meat, until the beef is no longer pink, about 6-7 minutes.
- Add the chili powder, the cumin, the sugar, the tomato paste, the garlic powder, the salt, the pepper, and the cayenne to the beef mixture and stir until it is well-combined.
- Add the broth, the diced tomatoes and their juices, the drained beans, and the tomato sauce to the beef mixture and stir well.
- Bring the chili mixture to a low boil.
- Reduce the heat to a simmer and cook the chili mixture, stirring occasionally, about 20-25 minutes.
- Transfer the pot from the heat and allow the chili to cool, about 5-10 minutes.
- Serve the chili garnished with the fresh herbs.
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