Classic Beef Chili

Finally, a down-sized chili that’s good for a small household. Make this for two – or for one – with enough to make quesadillas the next day from any leftover chili. Serve topped with some shredded Cheddar cheese, sour cream, sliced jalapeño and torn fresh cilantro. If you’re ambitious, bake up some cornbread to sop up the bowl.

1 tbsp (15 mL) olive oil

½ cup (125 mL) diced onion

1 tsp (5 mL) minced garlic

1 tbsp (15 mL) tomato paste

½ lb (250 g) Lean Ground Beef

4 tsp (20 mL) chili powder

1 tbsp (15 mL) brown sugar

1½ tsp (7 mL) ground cumin

½ tsp (2 mL) salt

¼ tsp (1 mL) fresh ground pepper

¾ cup (175 mL) beef broth

1 cup (250 mL) finely chopped tomatoes (fresh or drained canned)

1 cup (250 mL) strained tomatoes (passata)

¾ cup (175 mL) drained rinsed canned kidney beans

1. Heat oil over a medium-high heat in a medium pot for 1 minute. Cook onion, stirring, for 3 to 4 minutes until soft and translucent. Add garlic and cook, stirring, for 1 minute or just until fragrant. Stir in tomato paste and cook, stirring, for 1 to 2 minutes.

2. Add beef and cook, stirring often and using back of spoon to break up meat into small chunks, for 6 to 7 minutes or until beef is browned. Stir in chili powder, sugar, cumin, salt, and pepper.

3. Stir in broth, chopped tomatoes, strained tomatoes and beans. Bring to a gentle boil; reduce and gently simmer for 20 minutes, stirring occasionally.

4. Ladle chili into bowls and garnish with toppings, as desired.

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