AB’s Chili

Ingredients

• 2 Tbsp Extra Virgin Olive Oil (Garlic‑infused)
• 1 large Onion (Diced)
• 4 cloves Garlic (Minced)
• 2 lb Ground Beef (80/20 lean‑to‑fat ratio)
• 2 Tbsp Chili Powder
• 1 tsp Ground Cumin
• 1 tsp Smoked Paprika
• 0.5 tsp Ground Cinnamon
• 1 tsp Granulated Sugar
• 2 Tbsp Tomato Paste
• 2 cup Beef Broth
• 28 oz Diced Tomatoes (Canned, undrained)
• 15 oz Kidney Beans (Drained and rinsed)
• 1 cup Shredded Cheddar Cheese (Optional topping)
• 0.5 cup Sour Cream (Optional topping)
• 2 Tbsp Fresh Cilantro (Chopped, optional garnish)

Instructions

1. Gather and Prep Ingredients

   Dice the onion, mince the garlic, open and drain the beans, and measure out all spices and liquids.

   Time: PT12M

2. Heat Oil

   Add the garlic‑infused olive oil to the Dutch oven over medium‑high heat. Heat until you see a light shimmer.

   Time: PT2M

   Temperature: Medium-High

3. Sauté Onion

   Add the diced onion to the hot oil. Cook, stirring occasionally, until the onion becomes translucent, about 5 minutes.

   Time: PT5M

   Temperature: Medium

4. Add Garlic

   Stir in the minced garlic and sauté for 1 minute until fragrant. Do not let it burn.

   Time: PT1M

   Temperature: Medium

5. Brown the Beef

   Add the ground beef to the pot. Break it up with a meat masher and let it brown without stirring for the first 3 minutes, then continue to break it up until fully browned, about 8 minutes total.

   Time: PT8M

   Temperature: Medium-High

6. Season the Base

   Stir in chili powder, cumin, smoked paprika, cinnamon, sugar, salt, and pepper. Cook 1 minute to toast the spices.

   Time: PT1M

   Temperature: Medium

7. Incorporate Tomato Paste

   Add the tomato paste, stirring to coat the meat and vegetables. Cook for 2 minutes to develop richness.

   Time: PT2M

   Temperature: Medium

8. Add Beef Broth

   Pour in the beef broth, scraping the bottom of the pot to release any browned bits. Bring to a gentle boil.

   Time: PT2M

   Temperature: Medium-High

9. Add Tomatoes and Beans

   Stir in the canned diced tomatoes (with their juice) and the drained beans.

   Time: PT2M

   Temperature: Medium

10. Simmer the Chili

    Reduce heat to low, place the lid on the Dutch oven, and let the chili simmer for 1 hour 30 minutes, stirring every 30 minutes to prevent sticking.

    Time: PT1H30M

    Temperature: Low

11. Final Taste Check

    Remove the lid, taste the chili, and adjust seasoning with additional salt, pepper, or a pinch more sugar if needed.

    Time: PT5M

12. Serve

    Ladle the chili into bowls and top with shredded cheddar, a dollop of sour cream, and chopped cilantro.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

30 g

Fat

15 g

Fiber

8 g