Ingredients for Pop Pop's Chili
- 2 tablespoons olive oil
- 1 large chopped onion
- 2 pounds ground beef
- 4 minced cloves garlic
- Bay Leaf
- 1 teaspoon oregano
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1/2 teaspoon cayenne pepper (optional)
- 2 (15-ounce) cans kidney beans
- Tomato Sauce
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 2 (15-ounce) cans diced tomatoes
- 1 (28-ounce) can crushed tomatoes
- shredded cheese
- sour cream
- chopped onions
- cilantro
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How to Make Pop Pop's Chili
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add 1 large chopped onion and 4 minced cloves of garlic and saute for 5 minutes, until softened.
- Add 2 pounds of ground beef (or your preferred chili meat) and cook, breaking it up with a spoon, until browned and no longer pink (about 8-10 minutes). Drain off any excess grease.
- Stir in 2 tablespoons of chili powder, 1 tablespoon of cumin, 1 teaspoon of smoked paprika, 1 teaspoon of oregano, 1/2 teaspoon of cayenne pepper (optional), and 1 teaspoon of salt.
- Add 2 (15-ounce) cans of kidney beans (drained and rinsed), 2 (15-ounce) cans of diced tomatoes (undrained), and 1 (28-ounce) can of crushed tomatoes.
- Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the richer the flavor will be!
- Serve hot, topped with your favorite shredded cheese (cheddar, Monterey Jack, or a blend are all great choices). Optional toppings include sour cream, chopped onions, and cilantro.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
29g
Fat
39g
Carbs
10g
