Chili with Smoked Paprika
This Chili with Smokey Paprika is easy to prepare, making it perfect for weeknight family dinners, pot luck, game night or for a tailgating party
Equipment
- Dutch Oven, or large saucepan
Ingredients
- 1 large onion, finely chopped
- 1 large clove of garlic, minced
- 1 pound ground beef or 14 ounce package of extra-firm tofu For Vegan, Vegetarian, Plant Based see additional tips above
- 1 tablespoon chili powder If you want more heat, increase amount just a ittle
- 1 1/2 teaspoons ground cumin If you want more heat increase the amount just a little
- 1 1/2 teaspoons sweet smoked paprika
- 1/4-1 teaspoon cayenne pepper If you want more heat use more than 1/4 teaspoon
- 1/2 teaspoon salt
- 1 can (14.5 oz) crushed fire-roasted tomatoes or regular crushed tomatoes
- 1 can (14.5 oz) tomato sauce
- 1 teaspoon Worcestershire sauce
- 1 can beans drained (pinto beans, kidney beans or black beans) Chile beans can also be use, but you do not need to drain these.
- frozen corn optional, it adds color
- Toppings: Top with sour cream, sliced green onions, shredded cheddar cheese, or jalapeños just to name a few.
Instructions
- In a large, heavy-bottomed Dutch oven or saucepan, over medium heat, cook the onions until translucent, 4-6 minutes. Stir in the garlic and cook 1 minute.
- Increase heat to medium-high and add the ground beef: break up the meat using a wooden spoon and cook until it loses its red color, 6-8 minutes. Stir in spices and salt. Add tomatoes and Worcestershire and bring back to a boil. Reduce heat to medium-low, cover partially and simmer for 20 minutes.
- Add the beans and cook, uncovered, another 10 minutes to heat through. Check for seasoning and adjust if needed. Serve warm
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