Family Slow-Simmered Homemade Chili

🥘 Ingredients

• black pepper
  1/2 tsp
• cheddar cheese
• garbanzo beans (chickpeas)
  15 oz
• granulated sugar
  1 tbsp
• great northern beans or pinto beans
  15 oz
• ground beef
  1.5 lbs
• kidney beans
  15 oz
• kosher salt
  1 tsp
• mild chili powder
  3 heaping tbsp
• stewed tomatoes
  14.5 oz
• tomato paste
  6 oz
• yellow onion
  1 large

🍳 Cookware

• large Dutch oven or heavy pot
• blender

1. 1

   In a large Dutch oven or heavy pot , cook crumbled ground beef (1 to 2 lbs) over medium-high heat until browned. Drain off excess fat.

   ground beef: 1.5 lbs
2. 2

   Add chopped yellow onion (as much chopped onion as you want) and sauté until softened.

   yellow onion: 1 large
3. 3

   Stir in canned tomato paste and canned stewed tomatoes (run through a blender before adding if you don't want tomato lumps, or substitute 1 large 28 oz can of crushed tomatoes).

   tomato paste: 6 oz, stewed tomatoes: 14.5 oz
4. 4

   Add drained kidney beans (one big can), drained garbanzo beans (chickpeas) , and drained great northern beans or pinto beans . (You can use any combination of beans, or add sliced mushrooms if desired).

   kidney beans: 15 oz, garbanzo beans (chickpeas): 15 oz, great northern beans or pinto beans: 15 oz
5. 5

   Add mild chili powder and granulated sugar (to cut the tomato acid).

   mild chili powder: 3 heaping tbsp, granulated sugar: 1 tbsp
6. 6

   Add kosher salt , black pepper , and any additional spices or heat to taste.

   kosher salt: 1 tsp, black pepper: 1/2 tsp
7. 7

   Cover partially and simmer over low heat, stirring occasionally, for ⏱️ 2 to 4%hours until rich and deeply flavored.
8. 8

   Ladle hot into bowls and serve topped with grated cheddar cheese .

   cheddar cheese