Ingredients
1 1/2 lb. ground beef
1 (15-oz) can kidney beans
Kosher salt
1 tbsp. extra-virgin olive oil
1/4 tsp. cayenne pepper
2 tbsp. tomato paste
1 tsp. ground cumin
1 1/2 tbsp. chili powder
1 tsp. dried oregano
1/2 tsp. paprika
1 (28-oz) can crushed tomatoes
1/2 large white onion
3 cloves garlic, minced
Freshly ground black pepper
TOPPINGS
Shredded cheddar
Sour cream
Thinly sliced green onions
Directions
First heat up oil in a pot that is big with medium heat. Put the onions in there and cook for 5 minutes until softened.
Put in the tomato paste and then combine this together. Then throw the ground beef in, cooking this until it’s not pinkened anymore. Drain the fat and then put it back in the heat.
Put the chili powder, oregano, cayenne if you want some heat, cumin, paprika, and also some salt and pepper into this mixture. Add in the kidney beans along with the crushed tomatoes, letting this sit to boil.
Lower the heat, letting this simmer for about 20 minutes, then season it with pepper and salt as needed.
Put this into some bowls and then serve it immediately!
