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Easy Weeknight Chili

Patricia
Pampered Chef-Cyndi Musgrave
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Servings 7 Servings

Ingredients
  

  • ½ tbsp Oil Canola
  • 1 med Onion finely chopped
  • 1½ lbs Ground Beef 95% Lean
  • 3 cloves Garlic crushed/pressed
  • 3 tbsp Chili Powder
  • 2½ tsp Cumin
  • 1½ tbsp Cocoa powder
  • ¾ tsp Salt
  • ½ 3 oz. can Tomato paste
  • 1½ cup Beef Broth
  • 1½ cans Fire Roasted Tomatoes 16 oz. Undrained
  • 1½ can Mild Chili Beans (in sauce) 16 oz. Undrained

Instructions
 

  • Heat the oil in your medium pot over medium heat for 3-5 minutes, or until shimmering
  • Process the onions in batches in the manual food processor until finally chopped
  • Add the onion to your pot. Cook and stir, uncovered for 2-3 minutes or until the onions are slightly softened
  • Add the ground beef and garlic. Cook over high heat for 8-10 minutes. Use your mix n chop to break the beef into crumbles. When the beef is no longer pink, drain (if necessary)
  • Stir in the remaining chili ingredients. Cover and bring to a boil over high heat.
  • Reduce the heat to low and simmer for 15 minutes, stirring occasionally.

Notes

Optional
Yield: 7 servings (1 ½ cups )
Serve with:
  • Sour Cream
  • Green Onion
  • shredded cheddar cheese
  • Jalapeño  Slices

NUTRITION 

Carbohydrates: 27 g | Protein: 27 g | Fat: 12 g | Saturated Fat: 4g  | Cholesterol:  65 mg  Sodium: 1030 mg | Sugar: 3 g | Fiber: 9 g | Protein : 27 g |