• 500g ground beef
  • 1 tablespoon extra-virgin olive oil
  • 1/2  chopped white onion
  • 3  cloves minced garlic
  • 2 tablespoon tomato sauce
  • 1 1/2 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • ¼ teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 (15-oz) can kidney beans, drained
  • 1 (28-oz) can crushed tomatoes
  • shredded cheddar
  • sour cream
  • thinly sliced green onions
  • nachos
  1. In a large pot, heat oil over medium heat. Add onion and cook until soft for about 5 minutes. Stir in garlic and cook until fragrant. Add tomato sauce and stir to combine. Add ground beef and cook until no longer pink. Drain fat and return to heat.
  1. Add chili powder, cumin, oregano, paprika, cayenne, and season generously with salt and pepper. Pour in kidney beans and crushed tomatoes and bring chili to a boil. Reduce heat and simmer for 20 minutes. Season with more salt and pepper, if necessary.
  1. Ladle into bowls and top with cheddar, sour cream, and green onions.
  1. Best serve with nachos.