Weeknight Chili (AI Generated)

Ingredients

• 1.5 lbs ground beef (80/20)
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) diced tomatoes
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp smoked paprika
• ½ tsp cayenne (adjust to heat preference)
• 1 tsp oregano
• 1 tbsp olive oil
• Kosher salt and black pepper

Toppings

• Shredded cheddar
• Sour cream
• Diced onion
• Sliced jalapeño
• Cornbread

Instructions

1. Heat olive oil in a large heavy pot over medium-high heat. Add ground beef, break up with a spoon. Cook until browned, about 6–8 minutes. Don’t stir constantly — let it get some color.
2. Add onion, cook 4 minutes until softened.
3. Add garlic, cook 30 seconds.
4. Add all spices (chili powder, cumin, paprika, cayenne, oregano). Stir 1 minute to bloom.
5. Add crushed tomatoes, diced tomatoes, and beans. Stir to combine.
6. Bring to a boil, then reduce to a low simmer. Cook 30 minutes, stirring occasionally.
7. Season with salt and pepper. It’ll need more salt than you think.
8. Serve with toppings.

Notes

• Better the next day. Seriously, make this ahead if you can.
• Freezes well for 3 months.
• If you want more heat, add a diced chipotle pepper in adobo at step 5.