The Best Chili I Ever Made

Decided to try chili a new way. Usually I buy Bush’s Chili Hot Beans and use them as my base, but today I took an all new route to chili perfection. I thought I had red kidney beans in the pantry, but no. I had many other beans and decided that pinto beans, being very Tex-Mex, would do the trick. I happen to love beans, so I use two cans in my chili. Not everyone is as enamored of them as I am, so feel free to adjust to your personal taste. Beef broth amps up the umami background flavors, and I had only stewed tomatoes in the ‘normal size’ cans, so I used those instead of diced or crushed tomatoes. I like it. I had to make substations to my standard go-to recipe, but don’t think I’ve ever made a better chili. Wasn’t it Bob Ross who exclaimed over ‘happy accidents?’

  • 1/2 medium yellow onion, diced
  • 1 pound ground beef
  • 2 tablespoons tomato paste
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 teaspoon garlic powder
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Sprinkle of ground cayenne pepper
  • 1 (15 oz.) can stewed tomatoes
  • 1 (15 oz.) can beef broth
  • 1 (8 oz.) can tomato sauce
  • 2 (16 oz.) cans Bush’s Best pinto beans, drained and rinsed

Cook ground beef and diced onion together until beef is browned and onions are translucent. Drain off fat and return to pot. Squeeze in the tomato paste and cook for a minute or two, until fragrant. Add seasonings and cook for a minute to open up those aromatics! Add stewed tomatoes and chop them up using kitchen shears. Pour in beef broth and tomato sauce, then add sugar. Stir all to mix, then add beans. I used two cans of beans because I like them. You can use just one can if you prefer! Simmer for 30 minutes to an hour. Taste and adjust seasoning. Serve and enjoy!

Let me know what you think. How did you personalize this recipe to suit your own taste?

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