Classic Chili

By: Marge Perry & David Bonom

Ingredients

1 tablespoon of olive oil
1 medium of onion finely chopped
3 garlic cloves minced
1 jalapeño pepper finely chopped
1 pound of 85% lean ground beef
2 tablespoons of chili powder
1 teaspoon of ground cumin
1 teaspoon of dried oregano
1 14.5 ounce can of petite diced tomoatoes
3 tablespoons of tomato paste
1/2 teaspoon of sea salt
1/4 teaspoon of ground black pepper

Directions

  1. Heat the oil in a Circulon 5.5 Qt. Dutch oven over medium. Add the onion, garlic and jalapeño pepper; cook, stirring occasionally, until starting to soften, 1-2 minutes. Stir in the beef, chili powder, cumin and oregano; cook, breaking up into smaller pieces, until no longer pink, 4 minutes. Add the diced tomatoes and tomato paste, bring to a simmer, cover, reduce the heat to medium-low and cook, stirring occasionally, 25 minutes. Remove from the heat and stir in the remaining 1/2 teaspoon salt and pepper; keep warm.