Easy Chili Con Carne

Let's Cook

1. Step 1.

   Heat 2 tsp fat in a large pot or Dutch oven over medium-high heat. Add 1 lb beef (cut in small pieces or ground) and brown it, stirring occasionally, until no longer pink, about 5–7 minutes.

2. Step 2.

   Add 1 tsp chili powder and 1 chopped onion to the pot. Cook, stirring, for 2–3 minutes until the onion softens.

3. Step 3.

   Stir in ½ cup chopped tomato, 1 small can tomato paste, ½ tsp paprika, and a pinch of salt. Add 1 cup water and bring to a simmer. Reduce heat to low, cover, and cook until the meat is tender, about 45 minutes to 1 hour, stirring occasionally.

4. Step 4.

   While the chili simmers, drain about 1 cup kidney beans and set aside.

5. Step 5.

   When the meat is tender, add the drained kidney beans to the pot. Bring the chili to a boil, then reduce heat to a simmer. If the chili is too thin, mix a couple spoonfuls of flour with a little cold water to make a slurry, then stir it in and cook for 2–3 minutes until thickened. Serve hot.