KELSEY’S CONTAGIOUS CHILI

Prep Time: 5 minutes

Cook Time: 35-40 minutes

- 2 lbs lean ground beef or bison (if you like less meaty chili use 1.5 lbs)

- 1 large yellow onion, chopped

- 1 TBSP olive oil

- 3 TBSPs chili powder (add ½ TBSP more for more spice)

- 2 TBSPs garlic powder

- 1 TBSP onion powder

- 2 teaspoons cumin

- 2 teaspoons paprika

- ½ teaspoon cayenne pepper (add ½ -1 teaspoon more if you like a lot of spice)

- 1 teaspoon sea salt

- ½ teaspoon ground pepper

- 1, 28 oz can diced tomatoes (low-sodium)

- 1, 15 oz can diced tomatoes (low-sodium)

- 1, 28 oz can crushed tomatoes (low-sodium)

- 1, 6 oz can tomato paste

- 1, 15 oz can kidney beans

- 1, 15 oz can red beans

- 1, 15 oz can pinto beans

     First, peel and chop the onion. Next heat a large stock pot over medium heat, add the olive oil and chopped onion and sauté for 2 minutes. Next add the ground beef and brown the beef by chopping and stirring with a wooden spoon for 5-8 minutes. Next lower the heat to medium-low and add the remaining ingredients. Once you have combined the ground beef, beans, tomatoes, and spices thoroughly cover with a lid and simmer on low for 30 minutes.

     Stir and serve the chili with shredded cheddar cheese or low fat sour cream/Greek yogurt!