Ingredients

• 1 tbsp extra-virgin olive oil
• 1/2 large white onion, chopped
• 3 cloves garlic, finely chopped
• 2 tbsp tomato paste
• 1 lbs ground beef/turkey
• 2 tbsp CC Southwest Blasé chili seasoning
• 1 1/2 tsp dried oregano
• Kosher salt & black pepper to taste
• 1 28 oz can crushed tomatoes
• 1 15 oz can kidney beans, drained & rinsed
• Shredded cheddar, sour cream, and sliced scallions, for serving

Directions

• In a large pot over medium heat, heat oil. Add onion and cook, stirring occasionally, until slightly softened and translucent, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add tomato paste, stirring to coat vegetables. Add ground beef and cook, breaking up meat with a spoon, until no longer pink, about 7 minutes. Drain any excess fat.
• Add chili powder, oregano; generously season with salt and black pepper. Pour in tomatoes and beans and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until flavors have melded and liquid is slightly reduced, about 20 minutes; season with salt and black pepper, if needed.
• Ladle chili into bowls. Top with cheese, sour cream, and scallions.

Notes

• I added 1/2 can black beans
• 1 14.5 oz can Diced Tomatoes (if Needed)
• Southwest Blaze Chili Seasoning is available from Casual Chef

Photos