My Chili

I hate when I find a really good recipe online but lose it. This chili recipe I've made twice now, but even on its maiden voyage the family confirmed "yep, this one's good". 

There's nothing wildly special about it--except for a unique step at the end. It's just good. Ingredients are simple and make sense, is cooks up fairly fast/easily and it's yummy.

Right now there's a container of this in the fridge for dinner next week and another container in the freezer as a gift to my future self. With a cornbread muffin on the side, this dinner will keep the troops happy all fall and winter long.

Classic Chili
Adapted from The Wholesome Dish

Ingredients 
1 tablespoon olive oil
1 medium yellow onion - diced
1 pound 90% lean ground beef
2 1/2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons granulated sugar
2 tablespoons tomato paste
1 tablespoon garlic powder
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 1/2 cups beef broth
1 (15 oz.) can petite diced tomatoes
1 (16 oz.) can red kidney beans, drained and rinsed
1 (8 oz.) can tomato sauce

Directions
1. Add olive oil to a large pot over medium heat for 2 minutes. Add onion and cook for 5 min.
2. Add ground beef. Break it up and brown for about 6 min.
3. Add chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper. Stir until combined.
4. Add broth, diced tomatoes (with juices), drained and rinsed beans and tomato sauce. Stir well.
5. Bring to a low boil. Reduce heat and simmer, uncovered, 20-25 min.
6. Remove from heat. Let slightly cool. Ladle out 1/2 to 3/4 of the chili into a blender. With the top vented, but covered with a towel (chili will be hot!) pulse once. Return chili to the pot and serve.

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