Fast All-American Beef Chili
1 28-oz can diced tomatoes
1 15-oz can red kidney beans, rinsed and drained
1 15-oz can black beans, rinsed and drained
2 tsp minced chipotle chiles in adobo sauce
2 tsp sugar
salt and pepper
2 Tbs vegetable oil
1 onion, minced
3 Tbs chili powder
2 tsp ground cumin
3 garlic cloves, minced
1 lb ground beef (85% lean)
cheddar cheese, sour cream and diced red onion for topping (optional)
In a blender or food processor, pulse tomatoes and their juices until slightly chunky, about 5 pulses.
Bring tomatoes, beans, chipotle chiles, sugar and 1/2 salt to a boil in a large saucepan. Reduce heat to low and simmer until needed later in the recipe.
Heat oil in large dutch oven or heavy bottomed saucepan over medium heat. Add onion, chili powder, cumin and 1/4 tsp of salt. Cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
Increase heat to medium-high and add ground beef. Cook beef until browned and no pink remains, about 5 minutes. If desired, remove some of the excess fat with a spoon.
Add tomato mixture to the beef, scraping any browned bits off the bottom of the pan with a wooden spoon. Simmer chili for about 15 minutes, until thickened. Season with salt and pepper and serve with desired toppings.
Recipe from The Best 30 Minute Recipe