Quick Classic Beef Chili
- Brown beef in a large saucepan over medium-high heat.
- Add chili powder, oregano, cumin and garlic powder and cook 30 seconds, stirring frequently. Add diced tomatoes, tomato sauce, black beans and sugar.
- Bring to a boil over high heat. Reduce heat to low. Simmer, uncovered, 20 minutes, stirring occasionally. Season to taste with salt and black pepper, if desired. Serve chili with Golden Sweet Cornbread with toppings, as desired. Or, serve over macaroni, rice, baked potato, hot dogs, French fries or nachos.
VARIATIONS: For THREE-BEAN MEATLESS CHILI, skip Step 1, omitting beef. Add 1 can (15oz.) pinto beans and 1 can (16oz) kidney beans, rinsed and drained, 1/4 cup chopped cilantro and 1 can (4 oz.) fire-roasted diced green chilies, drained, in Step 2. For CINCINNATI-STYLE CHILI, add 1/2 tsp. cinnamon in Step 2. Topping Options: Sliced green onions Chopped cilantro Shredded Cheddar cheese Sour cream Chopped avocado Lime wedges Sliced fresh or pickled jalapeño Crackers Hot sauce Diced mango