Southwest Blaze Chili
Main Dish • Beans, Beef, Herb & Spice Blend, Vegetables
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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
