INGREDIENTS:
- 2 1/2 pounds lean ground beef
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 Tablespoons olive oil
- 1 cup finely diced onion
- 1 Tablespoon minced garlic
- 1/4 cup tomato paste
- 1 teaspoon ground cumin
- 1 Tablespoon chili powder
- 2 Tablespoons Worcestershire sauce
- 1/4 cup flour
- 1 cup beef broth
INSTRUCTIONS:
- In a heavy bottomed pot or dutch oven over medium heat add the ground beef, salt and pepper. Brown the beef, breaking up into small crumbles as it cooks.
- Drain the beef and transfer the beef to a bowl.
- Turn the heat down to medium low, then add the 2 tablespoons of olive oil along with the onions. Cook the onions for 7-8 minutes, until softened. Add garlic and cook another 1-2 minutes.
- Next add the tomato paste, cumin, chili powder and Worcestershire sauce stirring into the onions, then add the flour and cook for 1 minute.
- Add the beef back to the pot then pour in the broth and stir. Bring to a boil, then turn the heat down to a low simmer for 1 hour.
- Serve on hot dogs, topped with shredded cheese and diced raw onion.
recipe adapted from the blog Mantiltlement
*Other ideas for chili - Nachos, taco salad, taco stuffed baked potato and quesadillas