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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Ingredients:
2 to 2 1/4 pounds lean ground beef |
1 large onion, chopped (about 1 1/2 cups) |
5 cloves garlic, minced |
2 14 1/2-ounce cans beef broth |
1/3 cup chili powder |
2 teaspoons ground cumin |
1 14 1/2-ounce can diced tomatoes |
2 15 1/2-ounce cans kidney beans, drained |
1 teaspoon kosher salt |
1 tablespoon cider vinegar |
optional toppings and sides: grated cheddar, sour cream, minced jalapeño, corn bread |
Directions:
1. Place a large Dutch oven or saucepan over medium-high heat. Add the beef and cook until browned, about 5 minutes. Add the onion, stirring well, and cook until translucent, 3 to 5 minutes. Add the garlic and cook 1 minute more. Gradually add the broth, scraping up any browned bits from the bottom of the Dutch oven. Stir in the chili powder, cumin, and tomatoes. Reduce heat to medium-low, cover, and let simmer for 10 minutes. Add the beans, salt, and vinegar, stirring well. Simmer uncovered for 10 minutes more. Garnish with the Cheddar, sour cream, and jalapeño, if desired. Serve hot, with corn bread, if desired.Tip: The amount of chili powder called for in this recipe, 1/3 cup, will create medium spiciness. Vary the spice to taste by reducing the chili powder to 1/4 cup for mild or increasing it to 1/2 cup for high heat.
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