The Best Chili Recipe

Since 4th of July around the corner I wanted to show you guys my favorite chili recipe that’s perfect to serve at a barbecue. I like to serve it with tortilla chips, some cheese melting on top, sour cream, chopped cilantro and jalapeños! I mean who doesn’t love a delicious fun chili/nacho bar?

Chili

Ingredients
1 1/2 lbs ground beef
1 onion, diced
1 tablespoon chili powder
1 tablespoon cumin
2 teaspoons garlic powder
3-4 tablespoons tomato paste
28 oz can crushed tomatoes
2 cups beef broth
2x 15 oz can red kidney beans, drained
Optional toppings- shredded cheddar cheese, sour cream, cilantro, Jalepenos, tortilla chips

Directions
Heat oil in the pan over medium high heat and cook ground beef until cooked through.
Drain excess liquid.
Add a little more oil and sauté onions. Season with salt and pepper and cook for 3 minutes.
Stir in chili powder, cumin, and garlic powder.
Stir in tomato paste.
Stir in crushed tomatoes and beef broth.
Stir in drained kidney beans.
Season with salt and pepper and bring to a boil. Lower heat to medium low, cover partially and let simmer for 30 minutes. If chili is too thick add more broth. Serve with optional toppings.

Note
If serving for a crowd you can double the recipe. You may also transfer the chili to a slow cooker so that it stays warm throughout the day.

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