Sides & Soups


2 Tablespoons olive oil
2 medium yellow onions, diced
2 pounds 90% lean ground beef
1/4 cup + 1 Tablespoon chili powder
1/4 cup ground cumin
1/4 cup granulated sugar
1/4 cup tomato paste
2 Tablespoons garlic powder
3 teaspoons salt
1 teaspoon ground black pepper
3 cups beef broth
1/2 (10 ounce) bag of frozen corn
2 (15 ounce) cans petite diced tomatoes
2 (16 ounce) cans red kidney beans, drained and rinsed
2 (8 ounce) cans tomato sauce

Add olive oil to a large soup pot and place it over medium-high heat for 2 minutes. Add the onion. Cook for 5 minutes, stirring occasionally. Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally. Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, Stir until well combined. Add the broth, frozen corn, diced tomatoes (with their juice), kidney beans, and tomato sauce. Stir well. Bring the liquid to a low boil, then reduce the heat (low to medium-low) to gently simmer the chili, uncovered for 20-25 minutes, stirring occasionally. Remove the pot from heat. Let the chili rest for 5-10 minutes before serving.