15 Minute Chili (Geoffrey Chaney)

Ingredients

• 1 lb ground beef
• 1 each onion, chopped
• 1 each jalapeño, chopped (optional)
• 1 packet chili seasoning packet of your choice (about 1.25 oz)
• 28 oz chopped tomatoes, or about 16 oz fresh grape tomatoes smashed as they cook
• 15 oz tomato sauce (likely; the can label isn't readable in the video)
• 16 oz kidney beans, drained and rinsed
• 1 cup beef broth or beef bone broth, more if simmering a long time
• 1 cup leftover pulled pork (optional)
• shredded cheese, sour cream or chopped onion, for topping (optional), to taste

Instructions

1. 1

   Heat a large pan over medium-high heat and add the ground beef, breaking it up as it cooks.

2. 2

   While the beef cooks, chop the onion and the jalapeño.

3. 3

   Keep cooking the beef, tossing occasionally, until it is browned and crispy and there are crusty brown bits stuck to the bottom of the pan, about 7 to 10 minutes. That fond is where the flavor is.

   7 min
4. 4

   Optional: add the leftover pulled pork and toss it with the beef for a minute or two.

5. 5

   Add the onion and jalapeño and cook, stirring, until the onion softens, about 3 to 5 minutes.

   3 min
6. 6

   If using fresh tomatoes, add them whole now and let them cook down with the onions until they burst and render, then smash them with your spoon. If using the 28 oz can, add it in the next step instead.

7. 7

   Sprinkle in the chili seasoning packet and stir for about 1 minute before adding any liquid so the spices get hot and bloom.

8. 8

   Pour in the canned tomatoes (the 28 oz can, or the extra can of tomato sauce if you used fresh tomatoes).

9. 9

   Drain and thoroughly rinse the kidney beans, then add them.

10. 10

    Add a splash of beef broth for extra beefy flavor. Use more if you plan to simmer a long time so there is plenty of liquid.

11. 11

    Bring to a boil, then turn the heat down to a simmer and cover with a lid so it doesn't evaporate.

12. 12

    Simmer at least 10 minutes and it's ready to eat, or let it go low and slow for up to an hour, stirring occasionally. Geoff's pot went about 45 minutes and reduced into a thick chili.

    10 min
13. 13

    Taste and adjust, then serve with your favorite toppings.