Sunday Night Chili

1. 1

   Brown the Beef

   Heat the olive oil in a Dutch oven or large pot over medium-high heat. Add the ground beef, breaking it up with a spoon, and cook until well browned, 6-8 minutes. Season with salt and pepper and drain excess fat if needed.

   • Olive Oil1 tbsp
   • Ground Beef700 g
   • Salt
2. 2

   Soften the Vegetables

   Add the onion and bell peppers and cook until softened, 5-6 minutes. Stir in the garlic and cook 1 minute more.

   • Garlic3 cloves
3. 3

   Bloom the Spices

   Stir in the chili powder, cumin, smoked paprika, oregano, and tomato paste. Cook, stirring, for 1-2 minutes until fragrant and brick-red.

   • Chili Powder2 tbsp
   • Smoked Paprika1 tsp
   • Tomato Paste2 tbsp
4. 4

   Simmer

   Add the crushed tomatoes, kidney beans, black beans, and beef stock. Bring to a simmer, then reduce the heat to low, partially cover, and cook, stirring occasionally, until thick and rich, 30-45 minutes. Season with salt and pepper.

   • Crushed Tomatoes1 can
   • Kidney Beans1 can
   • Black Beans1 can
   • Beef Stock1 cup
   • Salt
5. 5

   Serve

   Ladle into bowls and top with shredded cheddar, sour cream, and green onions, if you like. Even better the next day.

   • Sour Cream
   • Green Onions×2
   • Onions×1

Notion ID: 2