Sauté diced onion and minced garlic in a saucepan with garlic and olive oil. When the onions are soft, add the ground beef.
These are all the spices you need. This chili depends on your tastes. I made this pretty hot, but definitely adjust as needed. I also really believe in seasoning more than once.
As you are browning the meat, add about a table spoon of each spice and just a pinch of salt. I don't really like adding too much salt to my food.
Get your chili base ready. I drained the beans completely after opening. You can give them a rinse if you like, but it isn't super necessary.
Add all the beans, crushed tomatoes and half the can of tomato paste.
Give it a bit of a stir to make sure everything is incorporated.
Now add the beef and onion mixture. You can drain the meat or use a slotted spoon so the grease is off.
Now it's time to get crazy with the seasoning! I didn't put measurements in the ingredients because it's really a recipe you should tailor for your tastebuds :)
A few good shakes of the paprika
Add this to taste.
I added quite a bit of chili powder because I wanted this extra spicy.
Again this pepper to your taste
Give this another good stir and then cover and set to low. Set the timer for 4-5 hours depending on the time you have.
Serve with a dollop of sour cream. We also cooked up a batch of rice to put the chili over. You can also chop up some green onions and some shredded cheddar cheese. Bon Apetit!!
- 1.0lb Ground beef
- Small onion
- Minced garlic
- Chili powder
- Red Pepper Flakes
- Salt and pepper to taste
- Cayenne pepper
- Garlic powder
- Onion powder
- Crushed tomatoes
- Tomato paste
- Red kidney beans
- Pink kidney beans