Topped with cheddar cheese and sour cream, it’s a filling, hearty meal. The leftovers are excellent, too. In fact, this chili gets better as it rests in the fridge. This chili is a classic comfort food. It’s delicious, hearty, and filling. The best part: this recipe is quick and easy. It’s ready in just 30 minutes! My late father-in-law’s chili inspired this recipe. His chili contained beans and was delicious. My beanless version is excellent, too, and I think about him whenever I make it. ❤️
Ingredients
Instructions
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Seasoning paste: Cumin, smoked paprika, oregano, chili powder, cayenne, tomato paste, and minced garlic. Olive oil: I love cooking with this delicious oil. It adds so much flavor to recipes! Vegetables: Onion and diced tomatoes. I use canned diced tomatoes and leave them undrained. Ground beef: I normally use extra-lean ground beef (93% lean and 7% fat) in this recipe. It’s fine to use lean ground beef (85/15). Kosher salt and black pepper: I use Diamond Crystal kosher salt and freshly ground black pepper. Beef stock: Store-bought is fine. Dried bay leaf: Adds an extra layer of flavor, but not mandatory.
Mix the ingredients for the seasoning paste: Cook the onion and beef in olive oil with kosher salt. Add the seasoning paste and mix it in. Serve with your favorite toppings! If anything, the meat is juicier because of the shorter cooking time. So don’t worry about the short cooking time - it absolutely works.
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It’s also excellent as a topping for microwave spaghetti squash or cauliflower rice. Good toppings for chili, shown in the photo above, include jalapenos, scallions, shredded cheddar, and sour cream.
