On The Menu: Chili Recipe

INGREDIENTS
1 medium yellow onion
3 cloves garlic
2 (about 15-ounce) cans kidney beans
2 tbsp olive oil
3 tbsp tomato paste
2lbs ground beef, preferably 80 to 85% lean
2 tsp kosher salt, plus more as needed
1/2 tsp freshly ground black pepper
2 tbsp chili powder
1 tbsp ground cumin
1 tbsp unsweetened cocoa powder
2 tsp dried oregano
1 tsp paprika
1/4 tsp cayenne pepper (optional)
1 (28-ounce) can fire-roasted crushed tomatoes
1 (14.5-ounce) can low-sodium beef or chicken broth (scant 2 cups). If you do not want to use the broth you can substitute with tomato juice
1 tsp apple cider vinegar

SERVING OPTIONS:
Sour cream or plain Greek yogurt
Shredded cheddar cheese
Thinly sliced scallions
Diced avocado
Fresh cilantro
Tortilla chips

INSTRUCTIONS

1. Dice 1 medium yellow onion (about 1 1/2 cups). Mince 3 garlic cloves. Drain and rinse 2 (about 15-ounce) cans kidney beans.

2. Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add 3 tablespoons tomato paste and stir to coat the onions. Cook, stirring occasionally until darkened in color, 2 to 3 minutes.

3. Add 2 pounds ground beef, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Add 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 tablespoon unsweetened cocoa powder, 2 teaspoons dried oregano, 1 teaspoon paprika, and 1/4 teaspoon cayenne pepper if using. Stir to coat the meat and cook for 1 minute more.

4. Add the beans, 1 (28-ounce) can fire-roasted crushed tomatoes, and 1 (14.5- ounce) can low-sodium beef or chicken broth, (or tomato juice) and stir to combine. Bring to a boil. Reduce the heat to maintain a gentle simmer. Cook, stirring occasionally, until the flavors meld and the mixture is slightly thickened, 30 to 40 minutes.

5. Remove the pot from the heat. Add 1 teaspoon apple cider vinegar and stir to combine. Taste and season with more kosher salt as needed. Ladle into bowls and serve with desired toppings.

RECIPE NOTES
Make ahead: Chili tastes best made a day in advance so the flavors have a chance to meld. Refrigerate in an airtight container. Reheat on the stovetop over medium heat.
Storage: Leftovers can be refrigerated for up to 4 days in an airtight container or frozen for up to 3 months.