Chili

Ingredients

1 Tbsp olive oil 1 medium yellow onion, diced 1 lb ground beef 3 jalapenos, diced 1 small can chipotle peppers in adobo sauce, chopped 2.5 Tbsp chili powder 2 Tbsp ground cumin 2 Tbsp granulated sugar 2 Tbsp tomato paste 1 Tbsp garlic powder 1.5 tsp salt 1/2 tsp ground black pepper 1/4 tsp ground cayenne pepper 1.5 cups beef broth 1 (15 oz) can petite diced tomatoes 1 (16 oz) can red kidney beans, drained and rinsed 1 (8 oz) can tomato sauce

Instructions

Add the olive oil to a large soup pot and place it over medium-high heat for 2 minutes. Add the onion and jalapenos. Cook for 5 minutes, stirring occasionally. 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 chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, cayenne, and chipotle peppers. Stir until well combined. Add the broth, diced tomatoes (with juice), drained beans, and tomato sauce. Stir well. 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, stirring occasionally. Remove the pot from the heat. Let the chili rest 5-10 minutes before serving.