Beef Chili (with copycat French's Chili-O Seasoning)
Everyone needs a go-to chili , and this one is my best chili recipe. To flavor the chili, I make my own seasoning inspired by the chili seasoning packet of French's Chili-O seasoning. I may be a little biased, but the result is so much tastier.
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Servings: 8
Equipment
- measuring spoons
- chef's knife
- liquid measuring cup
- Dutch oven
- wooden spoon
Ingredients
- 1 tablespoon vegetable oil
- 1 Vidalia onion, chopped
- 2 pounds ground chuck
- 3 tablespoon chili powder
- 1 ½ teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon granulated sugar
- 2 cups beef broth
- 1 (28-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can crushed tomatoes
- 1 tablespoon tomato paste (I use double-concentrated)
- 2 (15.5-ounce) cans dark red kidney beans, undrained
- Optional toppings: sour cream, shredded sharp Cheddar cheese, and sliced green onions
Instructions
- Heat the oil in a large Dutch oven over medium-high heat. Add the onion and cook until tender, about 5 minutes.
- Add the ground beef. Cook, stirring occasionally, until the beef is browned and crumbly. (Drain fat if necessary).
- Add the chili powder, salt, pepper, garlic powder, onion powder, paprika, and granulated sugar and stir until fragrant.
- Stir in the beef broth, diced tomatoes, crushed tomatoes, tomato paste, and beans.
- Bring the chili to a boil. Reduce the heat to medium-low and cook, stirring occasionally, until the chili is thickened, about 1 hour.
- Ladle the chili into bowls and serve with desired toppings.