what kate ate

what you’ll need

• 2 tbsp olive oil
• 2 lbs lean ground beef (all food lion had left was 85% when i went but good enough)
• 1/2 white onion, diced
• 1 bell pepper, diced
• 2 jalapenos peppers, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 28-oz can crushed tomatoes
• 1.5 cups beef broth (i used 2 bare bones instant broth packs from costco with 1.5 cups water and it was perf!)
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp oregano
• 1 tsp salt
• 1/4 tsp cayenne pepper
• sprinkle of black pepper
• 1 18-oz can kidney beans, drained and rinsed
• 1 18-oz can pinto beans, drained and rinsed
• 1 12-oz can corn, drained and rinsed

instructions

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the ground beef and cook until browned, somewhere between 5-10 mins.
   • i prepped my veggies and assembled my other while this cooked to really maximize my kitchen efficiency
3. Once browned, remove the ground beef from the pan and set aside.
4. Add the onion and peppers (both bell and jalapeno) to the saucepan and let saute for 3 minutes until fragrant. I added a little bit of the beef juice to the pan (for no reason really, it just sizzled more so it felt right??) Stir them puppies every now and then so they don’t burn.
5. Mix in garlic and let cook for another minute.
6. Add tomato paste and let cook for 2 more minutes. Stir to really meld everything together.
7. Return the beef to the veggies alongside the canned crushed tomatoes, broth, and all the spices. When everything starts bubbling, reduce heat to low and let it simmer for 45 minutes. Go do your laundry or something.
8. Stir everything back up, and add your beans and corn. Let simmer for another 15 minutes.
9. Ok you can stop waiting around and being tortured by how good it smells now- enjoy!!

macros (estimate) & notes

tip/notes: i ate mine with a handful of tostitos but greek yogurt (sour cream), shredded cheese, cilantro, etc could all add different layers to your chili!