Down and Dirty Garlic Chili

This recipe is something I will whip together on nights when spaghetti just won't cut it, but time is a commodity worth more than gold. There are only two in my family, but that just means plenty of yummy leftovers. Serve this chili with cheese on top and a thick slice of homemade sourdough bread and you've got a winner. The measurements are approximations since I'm more of a shake and dab type of cook, but this is generally right. This gives more kick than you might think, so be lenient with the pepper flakes if you are serving kids!

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 321 Calories

Ingredients

• 1 (8 ounce) can tomato sauce
• salt and pepper to taste
• 1 teaspoon paprika
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 tablespoon chili powder
• 1 (16 ounce) can chili beans, drained
• 2 tablespoons dried onion flakes
• 1 pound extra lean ground beef
• 1 (14.5 ounce) can diced tomatoes with garlic and onion
• 0.25 teaspoon red pepper flakes, or to taste

Recipe Instructions

Step 1

Heat a large saucepan or Dutch oven over medium heat. Add ground beef, and cook until evenly browned. Stir occasionally to crumble. Season the beef with chili powder, onion flakes, cumin, paprika, garlic and red pepper flakes, and mix well.

Step 2

Pour in the tomatoes, chili beans, and tomato sauce. Reduce heat to low, and simmer for at least 30 minutes, or longer for thicker chili. Season to taste with salt and pepper.