Weeknight Chili

Name: Weeknight Chili
Ingredients: 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; 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

16 ingredients

3 steps

Ingredients

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
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

Directions

1

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.
2

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.
3

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.