Angela’s Red Chili

[misangela]

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Angela's Red Chili

This is my go-to chili recipe. It's fast and easy!

Course Main Course, Soup
Cuisine American
Keyword beef, beef chili, red chili

Prep Time 10 minutes
Cook Time 20 minutes

Servings 8 bowls

Author misangela

Ingredients

• 1 pound ground or minced beef
• 1 small white onion, diced about 2/3 cup
• 4 cloves garlic, minced
• 2 Tbl olive oil
• 1 Tbl flour
• 2 tsp cumin
• 2 tsp smoked paprika or hot paprika if you like heat
• 1 Tbl chili powder to taste
• 1 tsp dry oregano optional
• 1 can red enchilada sauce I like A La Orden brand
• 1 can fire roasted diced tomatoes I use the Garlic ones
• 1 can black beans, drained
• 1 Tbl agave optional
• 2 Tbl ketchup for sweetness and deep tomato flavor
• S/P to taste

Instructions

• 
  In a large pot, put EVOO, onions and garlic over med high heat.
• 
  When onions get soft, add meat and sauté for 2-3 minutes.
• 
  Add flour, cumin, paprika, chili powder and oregano. Add 1 tsp salt. Stir over heat to integrate the spices with the meat and cook out the flour, about 5-6 minutes until meat is about halfway cooked.
• 
  Add enchilada sauce, tomatoes and beans. Stir. Bring back to simmer over med low heat, partially covered.
• 
  Simmer for about 10 minutes, add agave and ketchup. Continue to simmer for another 10 minutes.
• 
  Taste to make sure the ketchup is cooked out and check S/P. Turn off heat.
• 
  Serve with shredded cheese, sour cream, hot sauce, jalapenos or whatever you like!

Notes

This chili will freeze well.

I like to make a deeply flavourful chili that people can make as spicy as they wish. I like pickled jalapenos in mine!

This is also great over tater tots or even pasta!