Rye Free Classic Chili

Total time1 hr 30 min

Prep time20 min

Cook time1 hr 10 min

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Ingredients

6 servings

2 tbsp neutral oil (such as canola oil or vegetable oil)
1 large yellow onion, finely diced
1 green bell pepper, finely diced
4 garlic cloves, minced
2 lbs ground beef (80/20)
3 tbsp chili powder
McCormick Chili Powder - 2.5 Oz McCormick Dark Chili Powder - 7.5 Oz McCormick Gourmet Organic Chili Powder - 1.75 Oz Morton & Bassett Chili Powder - 1.9 Oz Simply Organic Organic Chili Powder, 2.89 oz
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2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
½ tsp cayenne pepper
1 tbsp tomato paste
1 can (28 oz) crushed tomatoes
1 can (14.5 oz) diced tomatoes
1 cup beef broth
2 cans (15 oz each) kidney beans, drained and rinsed
1 tsp salt, plus more to taste
½ tsp black pepper

For serving

shredded cheddar cheese, for serving (optional)
sour cream, for serving (optional)
sliced scallions, for serving (optional)

Instructions

1
Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.

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