Tis the weather for stick-to-your-ribs kind of comfort foods. One of my favorites is a delicious bowl of chilli. Here's my go-to recipe thats ready in just 30 minutes.
Give it a flavor boost by using Tasting Queens Market's Guajillo Tango Lime Spice and, if you're close enough to stop by our TQM Gourmet Spice Paradise, grab a packet of our Jalapeno and Cheddar Cornbread quick Mix and you've got the perfect cold night dinner all squared away.
Now, let's get cooking.
1 tbsp olive oil
1 medium yellow onion -diced
1 pound 80% lean ground beef
2 tbsp TQM Guajillo Tango Lime Spice
2 tbsps ground cumin
2 tbsps granulated sugar
2 tbsps tomato paste
4 cloves of garlic minced
1 1/2 tsps salt
1/2 tsp ground black pepper
1 tsp dried oregano
1 1/2 cups beef broth
1 (15 oz.) can petite diced tomatoes
1 (16 oz.) can red kidney beans, drained.
1 (8 oz.) can tomato sauce
In a large heavy bottom pot, heat olive oil and add the onion. Cook for 3 minutes, stirring occasionally.
Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
Mix in TQM Guajillo Tango Lime Spice, cumin, sugar, tomato paste, garlic, oregano, salt, pepper, and s
Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce stirring well after each addition.
Bring the ingredients to a slow boil, then, reduce the heat to low and gently simmer the chili, uncovered, for 20 minutes, stirring occasionally.
Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.
Garnish with chopped scallions and/or shredded mild cheddar and sour cream.