15-Minute Beef Chili Recipe
Daily Value: 50%
|Folic Acid (B9)||458µg||115%|
|Fatty acids, total monounsaturated||20g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
Everyone should have a go-to, quick-to-fix dish in their recipe repertoire. Mine, is chili. Hearty, comforting, a great winter weather dish, and — bonus! — it freezes wonderfully. And in case you're wondering what makes this chili recipe different from all the others out there, it's the cinnamon.
- 1 small yellow onion, finely diced
- Olive oil
- 1 pound ground beef
- Salt and pepper, to taste
- 1 tablespoon ground cinnamon
- One 6-ounce can tomato paste
- One 14-ounce crushed tomatoes
- One 15-ounce can red kidney beans
- Cheddar cheese, grated
In a medium-sized pot, cook the diced onions with olive oil over medium heat until slightly soft and translucent, about 5 minutes.
Add the ground beef to the pot with the onions, using a spatula to crumble the meat into small pieces. Add cinnamon and season with salt and pepper.
Once the meat has browned (about another five minutes), add the tomato paste, crushed tomatoes, and kidney beans. Mix together until all is well heated through.
Serve in a bowl topped with shredded cheddar cheese.
Total Time: 15-20 minutesServings: 4