Chili

• servings: 6
• total time: 1+15

Ingredients

1 Tbs Olive Oil

1 medium Yellow Onion, diced

2 Jalapenos, diced

4 Garlic Cloves, minced

1 lb 90% lean Ground Beef

2 ½ Tbs Chili Powder

2 Tbs ground Cumin

2 Tbs Granulated Sugar

2 Tbs Tomato Paste

1 tsp Garlic Powder

1 ½ tsp Salt

½ tsp ground Black Pepper

¼ tsp ground Cayenne Pepper (or to taste)

Crushed Red Pepper to taste

1 ½ Cups Beef Broth

1 (15 oz.) can petite Diced Tomatoes

1 (16 oz.) can Bush’s Dark Red Kidney Beans, drained and rinsed

1 (16 oz.) can Bush’s Hot Chili Beans (heat level to taste)

1 (8 oz.) can Tomato Sauce

1 ½ Cups Cheddar Cheese, shredded

Directions

Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion and jalapenos. Cook for 5 minutes, stirring occasionally. Add garlic in the last minute and cook until fragrant, about 1 minute

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

Add the dry seasonings and tomato paste. Stir until well combined and cook until fragrant, about 1 minute

Add the broth, diced tomatoes (with their juice), beans, liquid smoke, and tomato sauce. Stir to combine

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. Add shredded cheese in the last 5 minutes of the simmer. Stir occasionally

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