The leaves are falling. Cooler winds are blowing in. Some of us have even seen a bit of snow. Autumn is here and all you want to do is snuggle up in a cozy sweater and smell your favorite comfort food warming on the stove. There aren’t many Fall comfort foods that top a homemade bowl of Chili. It seems like everyone has their own twist on this classic crowd-pleaser. Check out our Rockton staff pick for October:
Prep Time: 5 min
Cook Time: 25 minutes
- 1 tbsp. Olive Oil
- 1 medium onion – diced
- 1 lb. lean ground beef
- 1 (15 oz) can petite diced tomatoes
- 1 (16 oz) can of kidney beans; drained & rinsed (*can substitute any of your favorite beans)
- 1 (8 oz) can tomato sauce
- 2-3 tbsp. tomato paste
- 1 ½ cups beef broth
- 2 ½ tbs. chili powder
- 2 tbsp. ground cumin
- 2 tbsp. granulated sugar
- 1 tbsp. garlic powder (*I often use real garlic instead)
- 1 ½ tsp. salt
- ½ tsp. black pepper
- ¼ tsp. ground cayenne pepper (*Optional)
- Add olive oil to pan and add diced onions to a larger soup pot. Cook about 4-5 minutes, stirring occasionally.
- Add ground beef to pan with onions. Break up and cook until fully browned.
- Add all remaining ingredients
- Bring liquid to a low boil. Then, reduce the head to low/med-low to gently simmer the chili, uncovered, for 20-25 minutes. Stir occasionally.
- Remove pan from the heat. Let the chili rest for 5-10 minutes before serving.
- Add toppings as desired: cheese, sour cream, fritos, tortilla chips, etc.