It’s been getting colder outside and I thought it was time to make some hearty soup. This is a basic chili recipe that is sort of a compilation of ideas I have found online. I prefer my chili to have the consistency of soup rather than thick sauce so I added two cups of water to thin it out. It came out to be of medium heat but you can add more chili powder to your taste.
- 2 tablespoons olive oil
- 1 lb lean ground beef
- 1 medium white or sweet onion, diced
- 3 cloves garlic, pressed
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili powder (or more to your liking)
- 1/2 teaspoon ground coriander
- 1/4 teaspoon red pepper flakes
- 1 28 oz can diced tomatoes
- 1 14 oz can tomato sauce
- 2 cups water
- 1 14 oz can kidney beans, rinsed
- salt, freshly ground black pepper
- sour cream, shredded Cheddar cheese, chopped fresh cilantro or scallions for serving
Heat the oil in a large pan over medium heat, add the beef and brown it for 5 to 7 minutes. Add the onions and cook for 2 or 3 minutes, then add the garlic and all the spices, and continue cooking for 5 more minutes. Now add the diced tomatoes, tomato sauce, water, salt and pepper. Cover, bring to a boil, reduce to a simmer, and cook for 50 minutes.
Once 50 minutes have passed, add the beans and heat through for 10 minutes. Taste your chili and season more if needed. Serve in a warm bowl sprinkled with your favorite topping(s).