Classic Chili With Beans & Win a New KitchenAid Dishwasher!


What's Cooking With Janine is delivered by Standard TV & Appliance, where I shop for and have purchased all of my KitchenAid appliances. They have a huge selection, great customer service, and knowledgeable sales staffs, providing a superior and more personal shopping experience than big box stores at all of their locations in Portland, Beaverton & Bend. Best Service. Best Selection. Best People. Serving Oregon over 73 years. 

Every couple of weeks I'll share one of my favorite recipes here on my blog and you'll have the chance to enter to win an amazing appliance from Standard TV & Appliance.

Scroll down for the latest video and recipe, and make sure you register to win the fabulous new KitchenAid Slide-In Convection Range from Standard TV & Appliance.

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Classic Chili With Beans

Ingredients

1 tablespoon olive oil

1 medium yellow onion -diced

1 pound 90% lean ground beef

2 1/2 tablespoons chili powder

2 tablespoons ground cumin

1 tablespoon granulated sugar (eliminate if you’re sugar-free or don’t want hint of sweet)

2 tablespoons tomato paste

1 tablespoon garlic powder

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

1/4 teaspoon ground cayenne pepper* -optional

1 1/2 cups beef broth

1 (15 oz.) can petite diced tomatoes

1 (16 oz.) can red kidney beans, drained and rinsed

1 (8 oz.) can tomato sauce

Instructions

Add the olive oil to a large soup pot and place it over medium-high heat for two minutes.

Add the onion. Cook for 5 minutes, stirring occasionally.

Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.

Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.

Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.

Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.

Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving. Or, for even more steeped flavor, cover and refrigerate over night and heat before serving.

Optional: Top with grated, sharp cheddar cheese, a dollop of sour cream, sliced green onion and chopped cilantro if desired.

Serves 4

KitchenAid Stainless Steel Dishwasher

KitchenAid Stainless Steel Dishwasher

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