Super Easy Weeknight Chili
Description
Weeknight chili shouldn’t be relegated to the Monday-through-Thursday dinner routine. Weekends are busy, too! This is my favorite, pared-down chili recipe. It comes together in about an hour and gets better by the day, so don’t be afraid to make it ahead of time.
Ingreadient :
- 3 tablespoons grapeseed or olive oil
- 1 to 2 onions, chopped fine (about 2 cups)
- 1 red or green bell pepper, stemmed, seeded, and cut into 1/2-inch pieces, optional
- Kosher salt
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/4 teaspoon cayenne, plus more to taste
- 2 tablespoons tomato paste or ketchup
- 4 garlic cloves, minced
- 1 pound ground beef
- 1 1/2 cups chicken stock, homemade is best, or water (I always use water)
- 1 1/2 to 2 cups cooked beans, any kind you like, or one 15-oz can beans, drained and rinsed
- 15 ounces can crushed tomatoes or tomato sauce
- 1 tablespoon vinegar, optional
- 1/2 teaspoon sugar, optional
- Grated cheese, chopped cilantro, chopped scallion or onion, for garnish
Direction :
- Heat the oil in a large pot over high heat. When it shimmers, add the onion and pepper, if using, and immediately turn the heat down to low. Season with a pinch of salt and add the chili powder, cumin, and cayenne. Cook, stirring every so often, until the vegetables are softened, 5 to 7 minutes. Add the tomato paste and garlic and cook for another minute.
- Add ground beef and cook, breaking up the meat with a spoon until no longer pink, 5 to 7 minutes. Stir in the stock and beans, scraping up any browned bits, and bring to a simmer. Reduce heat to gentle simmer, cover, and cook for about 20 minutes.
- Uncover, add the crushed tomatoes or tomato sauce, and cook, stirring occasionally, until the chili has thickened, about 20 minutes. Taste. If it needs a little bite, add the vinegar. If it needs a little sweetness, add the sugar. If it needs more salt, add a big pinch and cook for 5 minutes more. Taste again, and adjust with more salt, cayenne, vinegar, or sugar. Serve with cheese, cilantro, and scallions on top.
