Beef Chilli

Ingredients:

• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can tomato sauce
• 1/2 cup water

Instructions:

1. Heat a large pot or Dutch oven over medium heat.
2. Add the ground beef and cook until browned, breaking it up with a spatula.
3. Drain off any excess fat.
4. Add the onion and garlic and cook until softened, about 5 minutes.
5. Add the chili powder, cumin, salt, and pepper and cook for 1 minute more.
6. Stir in the black beans, diced tomatoes, tomato sauce, and water.
7. Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the chili has thickened.
8. Serve hot with your favorite toppings, such as shredded cheese, sour cream, and avocado.

Tips:

• For a spicier chili, add more chili powder or cayenne pepper.
• For a thicker chili, add a cornstarch slurry. To make a cornstarch slurry, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water. Add the slurry to the chili and cook for 1 minute more, or until the chili has thickened.
• You can also add other vegetables to the chili, such as chopped carrots, celery, or bell peppers.
• This chili can be made ahead of time and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. When ready to serve, thaw the chili in the refrigerator overnight and then reheat it on the stovetop or in the microwave.