Beef Chili

It's that time of year again - SNOW! Living in the DC area, you never really know what you're going to get weather wise, but this was our first major snow event of the year. It definitely did more than I expected, which was totally fine as it gave us an excuse to stay in the house and binge watch TV! I decided what better dish to make than chili?! I have played around with a few different recipes in the past, but I think this is one of my favorites so far. The seasoning was just right and so was the ratio of beef to beans. This served as amazing leftovers the last couple of days - give it a try! Enjoy!

Ingredients:

1 tb olive oil

1 lb ground beef (I use 93/7 as I like it a bit lean)

1 yellow onion, diced (medium size)

2 -2 1/2 tb chili powder (depending on your preference)

2 tb cumin

2 tb fine sugar

dash of cayenne pepper

2 tb tomato paste

1 tb garlic powder

1 1/2 tsp salt

1/2 tsp fresh ground black pepper

1 1/2 cups low sodium beef broth

14.5 oz can petite diced tomatoes (no seasoning added)

8 oz can tomato sauce (no seasoning added)

~3/4 can kidney beans, rinsed and drained (14.5-16 oz can)

~3/4 can black beans, rinsed and drained (14.5 - 16 oz can)

Directions:

In a large dutch oven or soup pot, heat the olive oil for 1-2 minutes over medium-high heat. Add the onion and cook for 3-4 minutes. Add the ground beef and separate into pieces/chunks. Stir around and cook until browned, about 5-6 minutes. Add the chili powder, sugar, cayenne, tomato paste garlic powder, salt and pepper. Stir until combined. Add the diced tomatoes, juiced included, tomato sauce, beef broth, and both kinds of beans. Stir well and bring to a low boil. Cook on medium-low heat, uncovered, for about 25 minutes. Stir every so often to ensure nothing is sticking or the heat isn't too high. If it is, reduce to a lower temperature. When done, serve with your favorite toppings - for us, sour cream, cheese, and chives!