1(28 fluid ounce) can fire-roasted diced tomatoeswith juices
Salt & pepperto taste
Suggested toppings (optional)
Shredded cheddar cheese
Chopped cilantro
Sour cream
Corn chips
Scallions or red onions
Chopped avocado
Instructions
Add olive oil to a fairly large pot over medium-high heat. Sauté the onion for 5-7 minutes or until it's softened (ok if it's lightly browned).
Add the beef to the pot and cook for 5 minutes, breaking it up as you go. There shouldn't be a lot of fat released if you used very lean beef, but if there is, spoon most of the fat out.
Stir in the tomato paste, Worcestershire sauce, chili powder, garlic powder, cumin, paprika, and cayenne pepper.
Add the beans and diced tomatoes. Increase heat to high and bring it to a gentle boil, then reduce heat and let it simmer for 15-20 minutes, stirring occasionally.
Season with salt & pepper as needed, then serve with desired toppings and enjoy.
Notes
Anything between 1-1.5 pounds of ground beef will work fine in this chili recipe.
You can use normal diced tomatoes if you can't find fire-roasted, but I do like the extra flavor the fire-roasted ones add.