The perfect Fall food is homemade chili and cornbread! This post and the next will be a pair of my favorite chili and skillet cornbread recipes, which are still delicious individually but make an unstoppable duo. The best part is that both recipes are extremely easy, and don’t require too much attention to the cooking either. For this particular chili, you can adjust the spice levels and add toppings of your choice – I’m partial to some quality cheddar. An awesome, satisfying meal to make in advance for meal prep or leftovers – or to feed a whole family!
Classic Beef Chili
Ingredients
- 1 lb 90lean ground beef
- 1 medium yellow onion, diced
- 2 tbsp ground cumin
- 2 tbsp granulated sugar
- 2 tbsp tomato paste
- 2 1/2 tbsp chili powder
- 1 tbsp olive oil
- 1 tbsp garlic powder
- 1 1/2 tsp salt
- 1/2 tsp fresh ground black pepper
- 1/4 tsp ground cayenne pepper, adjust as desired
- 1 1/2 cups beef broth
- 15 oz petite diced tomatoes (1 can)
- 16 oz red kidney beans, drained and rinsed (1 can)
- 8 oz tomato sauce (1 small can)
Instructions
- Add the olive oil to a large soup pot or dutch oven and heat over medium high heat until shimmering. Add the diced onion and cook for ~5 minutes, stirring occasionally until starting to brown.
- Add the ground beef to the pot, breaking it apart with a spatula or wooden spoon. Continue to cook for 7 minutes, stirring occasionally until the beef is browned.
- Add the cumin, sugar, tomato paste, chili powder, garlic powder, salt, pepper, and cayenne (as desired). Stir well until fully combined.
- Add the broth, diced tomatoes with juice, beans, and tomato sauce, and stir well until fully combined.
- Bring the chili to a low boil, and then bring the heat down to medium-low and gently simmer the chili uncovered for 20-25 minutes, stirring occasionally.
- Remove the chili from the heat and let it rest for 5-10 minutes before serving.
- Enjoy!
