Name: Classic Easy Beef Chili
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT2H35M0.000S
Yield: 6 to 8 servings
Ingredients: 2 tablespoons olive oil; 1 yellow onion, chopped; 1 jalapeño, seeded and minced; 3 cloves garlic, minced; 2 pounds ground beef; 2 tablespoons chili powder; 1 tablespoon plus 1/2 teaspoon kosher salt; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon freshly ground black pepper; 1 bay leaf; One 5-ounce can tomato paste; One 28-ounce can diced tomatoes; One 16-ounce can kidney beans, drained and rinsed; 1 tablespoon white vinegar; 1/2 cup sour cream; 1/2 cup grated Cheddar; 1 jalapeño, thinly sliced; 1/4 cup cilantro leaves; 1/2 cup lightly crushed tortilla chips; Baked potatoes, for serving

Directions

Heat a large Dutch oven over medium-high heat with the olive oil. Add the onion and cook until softened, about 5 minutes. Add the jalapeño and cook for another minute or two. Add the garlic and cook until aromatic, another minute.
Add the ground beef and cook until crumbled and just cooked through without getting too brown, 5 to 7 minutes. Sprinkle over the chili powder, salt, cumin, oregano, garlic powder, onion powder, pepper and bay leaf and cook again for another few minutes.
Add the tomato paste and stir to cook and coat the meat, 1 to 2 minutes. Add the diced tomatoes and 1 cup water and bring to a simmer. Allow to simmer for 1 hour.
Add the beans and simmer, partially covered, for an additional hour. Stir in the vinegar.
Serve with your toppings of choice.

Classic Easy Beef Chili

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