Ingredients:
- 500g ground beef
- 1 tablespoon extra-virgin olive oil
- 1/2 chopped white onion
- 3 cloves minced garlic
- 2 tablespoon tomato sauce
- 1 1/2 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- ¼ teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 (15-oz) can kidney beans, drained
- 1 (28-oz) can crushed tomatoes
- shredded cheddar
- sour cream
- thinly sliced green onions
- nachos
Procedure:
- In a large pot, heat oil over medium heat. Add onion and cook until soft for about 5 minutes. Stir in garlic and cook until fragrant. Add tomato sauce and stir to combine. Add ground beef and cook until no longer pink. Drain fat and return to heat.
- Add chili powder, cumin, oregano, paprika, cayenne, and season generously with salt and pepper. Pour in kidney beans and crushed tomatoes and bring chili to a boil. Reduce heat and simmer for 20 minutes. Season with more salt and pepper, if necessary.
- Ladle into bowls and top with cheddar, sour cream, and green onions.
- Best serve with nachos.
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