Easy Beef Chili

Baby it’s cold outside! So warm up this week by making a pot of some comforting and hearty Easy Beef Chili that your family will love!

It’s downright freezing around here! Yep, we’ve been having some record cold weather, so snow in these parts, and all I can say is, “burrrrrrr.” This is the perfect dish to serve your family on a cold winter night. It’s simple to make and it will definitely warm you from head to toe! My family is not big on having beans in their chili, but if you want to add them, just throw in a 15 oz can of drained and rinsed red kidney beans when you add in the tomatoes. And while this Easy Beef Chili is simmering don’t forget to whip up a batch of your favorite corn bread so you can enjoy every last drop of the spicy goodness!

Easy Beef Chili
(recipe adapted from Martha Stewart)

2 tablespoons vegetable oil
1 large white onion, chopped
Coarse salt and ground pepper
1 can (6 oz) tomato paste
3 tablespoons chili powder
1 teaspoon cayenne powder
1/2 teaspoon ground cinnamon
3 tablespoons brown sugar
4 garlic cloves, chopped
2 pounds ground beef
1 can (28 oz) diced tomatoes in juice
Sour cream (for garnish)
Shredded cheese (for garnish)

In a Dutch oven or large heavy pot, heat oil over medium heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until softened and just about begin to brown, about 8 minutes. Add the tomato paste, chili powder, cayenne, cinnamon, and brown sugar. Cook until fragrant (about 2 minutes). Add the garlic and cook for 30 seconds.

Add beef, and cook, breaking it up with a spoon until no longer pink, about 10 minutes. Add tomatoes with their juice and bring to a boil then reduce to a simmer, cover and cook for 20 minutes, or until chili has thickened to your liking. Serve and top with a sour cream and a sprinkle with cheese.