WW WENDY CHILLI

Ingredients:

  • 1 lb (450g) lean ground beef
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 oz/410g) diced tomatoes, undrained
  • 1 can (15 oz/425g) kidney beans, drained and rinsed
  • 1 can (15 oz/425g) pinto beans, drained and rinsed
  • 1 can (15 oz/425g) tomato sauce
  • 1 cup water
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Salt to taste
  • Olive oil for cooking
  • Optional toppings: shredded cheddar cheese, sour cream, chopped green onions

Instructions:

  1. Brown the Beef: In a large pot or Dutch oven, heat a bit of olive oil over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through. Drain any excess fat.
  2. Cook the Aromatics: Add the chopped onion and minced garlic to the pot with the cooked beef. Cook until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
  3. Add the Tomatoes and Beans: Add the diced tomatoes (with juices), kidney beans, pinto beans, and tomato sauce to the pot. Stir well to combine.
  4. Season the Chili: Add the water, chili powder, ground cumin, black pepper, paprika, and cayenne pepper (if using) to the pot. Stir to combine all the ingredients thoroughly.
  5. Simmer the Chili: Bring the chili to a boil, then reduce the heat to low. Let it simmer uncovered for at least 1 hour, stirring occasionally. The longer it simmers, the more flavorful it will be.
  6. Adjust Seasoning: Taste the chili and adjust the seasoning with salt and more spices, if necessary, to suit your preferences.
  7. Serve: Ladle the chili into bowls and serve hot. If desired, top each serving with shredded cheddar cheese, a dollop of sour cream, and chopped green onions.