Description
Who says you can’t make really good chili really fast??
Ingredients
Units
Scale
- 1 pound ground beef
- 1 1(5 oz) can light red kidney beans, drained and rinsed
- 1 (10 oz) can diced tomatoes with chiles
- 1 medium bell pepper, diced
- 1 small yellow onion, diced
- 1 C tomato puree
- 2 C beef broth
- 1 tbsp dark red chili powder
- 2 tsp granulated garlic
- 2 tsp ground cumin
- 1 1/2 tsp Kosher salt, to taste
- 1 tsp dark brown sugar, optional
- 1/2 tsp liquid smoke
- 1/2 tsp Worcestershire sauce
Instructions
- Place a Dutch oven over medium-high heat and allow the pan to preheat for 2 minutes.
- Add your ground beef, onion, and bell pepper to the pot. Sprinkle in about half of the kosher salt over everything, then use a wooden spoon to break the ground beef into small pieces with a wooden spoon.
- Cook until no more pink remains and the onions have softened – about 7-10 minutes – then drain any excess grease from the pan.
- Pour in the beans, diced tomatoes, tomato sauce, beef broth, liquid smoke, Worcestershire sauce, chili powder, garlic, cumin, and remaining Kosher salt. Stir together, give it a taste, and adjust for seasonings as you see fit. If the chili tastes tangy or bitter, add the brown sugar.
- Bring the pot to a gentle boil, then reduce the heat to low and let simmer for 10-15 minutes, until the broth has reduced and thickened just a bit. Dassit!
Notes
- Make it vegan: Substitute meatless ground or diced mushrooms for the ground beef, vegetable broth instead of beef broth, and omit the Worcestershire (or substitute it with a vegan version). Make sure the sugar is organic if you use it, as only organic sugar is vegan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
