World's GREATEST Chili Recipe - SO EASY!!

Ingredients

• 2 tablespoons Olive Oil (extra virgin preferred)
• 1/3 medium onion Onion (diced finely)
• 1 pound Ground Beef (80% lean)
• 24 ounces Canned Diced Tomatoes (no added salt)
• 2 cans (15 oz each) Black Beans (drained and rinsed)
• 1 teaspoon Cumin (ground)
• 0.25 teaspoon Cayenne Pepper (adjust to heat preference)
• 0.25 teaspoon Black Pepper (freshly ground)
• 1 tablespoon Salt (adjust to taste)
• 2 teaspoons Chili Powder (mild)
• 2 cups Water (adjust for desired thickness)
• 1 teaspoon Tabasco Sauce (optional for extra heat)

Instructions

1. Heat the Pan and Add Oil

   Place the skillet over medium heat and add the olive oil. Let the oil heat for about 1 minute until it shimmers.

   Time: PT2M

   Temperature: medium

2. Sweat the Onion

   Add the diced onion to the hot oil. Stir occasionally and cook until the onion becomes translucent and soft, about 5 minutes.

   Time: PT5M

   Temperature: medium

3. Brown the Ground Beef

   Add the ground beef to the pan. Break it up with the spoon and cook, stirring frequently, until the meat is fully browned and no pink remains, about 7 minutes.

   Time: PT7M

   Temperature: medium-high

4. Add Tomatoes

   Stir in the 24‑oz can of diced tomatoes, mixing them into the meat and onion mixture.

   Time: PT2M

   Temperature: medium

5. Add Black Beans

   Add the drained and rinsed black beans, stirring to combine.

   Time: PT2M

   Temperature: medium

6. Season the Chili

   Add cumin, cayenne pepper, black pepper, salt, chili powder, and optional Tabasco sauce. Stir well to distribute the spices evenly.

   Time: PT1M

   Temperature: medium

7. Add Water and Bring to Boil

   Pour in the water, increase the heat, and bring the mixture to a rolling boil.

   Time: PT5M

   Temperature: high

8. Simmer and Thicken

   Reduce the heat to low, allowing the chili to simmer gently. Stir every 5 minutes to prevent sticking and let it cook for about 30 minutes, or until thickened to your liking.

   Time: PT30M

   Temperature: low simmer

9. Final Taste and Serve

   Taste the chili, adjust salt or heat if needed, then ladle into bowls and serve hot.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

8g