Classic Beef Chili

Prep Time
15 Min
Cook Time
25 Min
2 tbsp. olive oil
1 white onion, diced
1 green bell pepper, diced
1½ tbsp. kosher salt
2 tbsp. garlic, minced
6 oz. can tomato paste
2 lbs. ground round, 85% lean
2 tbsp. chili powder
1 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground cumin
14 oz. can fire-roasted tomatoes
28 oz. can crushed tomatoes
14 oz. can chili beans
14 oz. can kidney beans, drained
To taste Borden® Cheese Sharp White Cheddar Shreds
To taste oyster or saltine crackers
To taste green onion, thinly sliced
HEAT a large cast-iron Dutch oven over medium heat. Add the oil, followed by onion and bell pepper. Sprinkle with ½ _teaspoon of the kosher salt, stir to coat and cook until vegetables begin to soften, about 3 minutes.
ADD garlic and cook until fragrant, about 1 minute. Add tomato paste, stirring to combine.
ADD ground round, remaining kosher salt, chili powder, paprika, garlic powder, onion powder and cumin. Stir well to combine. Cook until beef is browned, about 10 minutes, stirring occasionally.
ADD both cans of tomatoes and chili beans. Stir to combine and bring to a simmer for 10 minutes.
STIR in kidney beans. Taste and adjust seasonings as desired.
SERVE with Borden Sharp White Cheddar shreds oyster crackers and thinly sliced green onions.