Chili

Ingredients

1 tbsp olive oil

1 medium onion, diced

1 lb ground beef

3 1/2 tbsp chili powder

3 tbsp cumin

1 tbsp sugar

1/2 small can tomato paste

1 1/2 tbsp garlic powder

1 1/2 tsp salt

1/2 tsp black pepper

1 tsp cayenne powder

1 (15oz) can beef broth

1 (15oz) can diced tomatoes

1 (8oz) can tomato sauce

1 cup frozen corn

1 cup elbow noodles

Optional: 1 can black beans, 1 can kidney beans

Toppings: shredded cheddar cheese, sour cream, tortilla chips

Directions

Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.

Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.

Combine the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and cayenne. Add it to the pot and stir until well combined.

In another pot, boil the noodles until almost soft.

Add the broth, diced tomatoes (with the juice), drained beans, corn, pasta, and tomato sauce. Stir well.

Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.

Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.