American 60 min

Classic American Chili

Name: Classic American Chili
Total time: 60 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 lbs 80/20 ground beef; 1 large yellow onion, diced; 1 green bell pepper, diced; 4 cloves garlic, minced; 1 can (28 oz) crushed tomatoes; 1 can (14 oz) diced tomatoes; 2 cans (15 oz each) kidney beans, drained; 2 tablespoons chili powder; 1 tablespoon cumin; 1 teaspoon smoked paprika; ½ teaspoon cayenne pepper; 1 tablespoon Worcestershire sauce; Salt and black pepper to taste; Shredded cheddar, sour cream, green onions for topping

comfort-foodmeal-prepone-pan

Ingredientsfor 2

390

Cal

30g

Protein

28g

Carbs

18g

Fat

12 lbs 80/20 ground beef
21 large yellow onion, diced
31 green bell pepper, diced
44 cloves garlic, minced
51 can (28 oz) crushed tomatoes
61 can (14 oz) diced tomatoes
72 cans (15 oz each) kidney beans, drained
82 tablespoons chili powder
91 tablespoon cumin
101 teaspoon smoked paprika
11½ teaspoon cayenne pepper
121 tablespoon Worcestershire sauce
13Salt and black pepper to taste
14Shredded cheddar, sour cream, green onions for topping

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Instructions

1
Brown ground beef in a large Dutch oven over medium-high heat, breaking into crumbles, until no pink remains and the meat has caramelized bits. Drain excess fat, leaving about 1 tablespoon. Add onion and bell pepper; cook 5 minutes until softened. Add garlic; cook 1 minute until fragrant.
2
Stir in chili powder, cumin, paprika, and cayenne; cook 1–2 minutes until the spices are fragrant and slightly darkened — this blooming step is key to deep chili flavor. Add crushed tomatoes, diced tomatoes, Worcestershire sauce, salt, and pepper. Bring to a boil.
3
Reduce heat to low, add kidney beans, cover, and simmer 45 minutes, stirring occasionally, until the chili has thickened significantly and the flavors have melded. Taste and adjust chili powder, cumin, salt, and cayenne. Serve in bowls topped with shredded cheddar, sour cream, and green onions.