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Kick-Butt Chili

4.2
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PREP TIME
30 min
COOKING TIME
90 min
TOTAL TIME
120 min
SERVINGS
8 servings
Dinner
Kick-Butt Chili
Ingredients
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 pounds lean ground beef
  • 1 (8 ounce) can tomato sauce
  • 1 (14.5 ounce) can diced tomatoes
  • 2 1/2 cups water
  • 1/3 cup chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 teaspoons dried Mexican oregano
  • 2 teaspoons cayenne pepper
  • 1 tablespoon white sugar
  • 3 (15 ounce) cans pinto beans, drained
Instructions
1
Heat the olive oil in a large saucepan over extremely high heat, making sure it's hot before adding the ingredients. Introduce the onion and garlic into the saucepan, stirring constantly until you notice a distinct aroma from the garlic, approximately 2-3 minutes. Add the ground beef and cook, stirring constantly, until it becomes crumbly and loses its pink color, roughly 5 minutes.
2
Immediately take the saucepan off the heat source and combine the tomato sauce, tomatoes, and water. Add a pinch of chili powder, cumin, salt, black pepper, oregano, cayenne, and sugar to the mixture. Place the saucepan back over medium heat and bring the contents to a rolling boil. Gradually decrease the heat to a low setting, cover it with a lid, and let it simmer for about an hour.
3
Uncover the saucepan and add the beans to the mixture. Put the lid back on the saucepan and continue cooking until it reaches a fully heated state, approximately 15 minutes.