Classic Chili

Instructions

In a large pot over medium heat, heat oil. Add onion and cook, stirring occasionally, until slightly softened and translucent, 6-8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add tomato paste, stirring to coat vegetables. Add ground beef and cook, breaking up meat with a spoon, until no longer pink, about 7 minutes. Drain any excess fat. Add chili powder, oregano, cumin, paprika, and cayenne (if using); generously season with salt and black pepper. Pour in tomatoes and beans and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until flavors have melded and liquid is slightly reduced, about 20 minutes; season with salt and black pepper, if needed. Ladle chili into bowls. Top with cheese, sour cream, and scallions.

• tbsp. extra-virgin olive oil Notes: 1
• large white onion Notes: 1/2, chopped
• garlic Notes: 3 cloves, finely chopped
• tbsp. tomato paste Notes: 2
• lb. ground beef Notes: 1 1/2
• tbsp. chili powder Notes: 1 1/2
• tsp. dried oregano Notes: 1
• tsp. ground cumin Notes: 1
• tsp. paprika Notes: 1/2
• tsp. cayenne pepper Notes: 1/4, optional

  Optional
• kosher salt
• Freshly ground black pepper
• can crushed tomatoes Notes: 1, 28-oz.
• can kidney beans Notes: 1, 15-oz., drained
• shredded cheddar Notes: sour cream, and sliced scallions, for serving