Click to view our Accessibility Statement

This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

Classic Chili

Classic Chili

Make the chili in advance if you’d like; it keeps well in the refrigerator for several days or freezes well.

  • Cuisine:

    American

  • Course:

    Dinner

Print

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.