Fast All-American Beef Chili - cooking recipe

Ingredients

1 (28 ounce) can diced tomatoes
1 (15 ounce) can dark red kidney beans, rinsed
2 -3 teaspoons minced chipotle chiles in adobo
2 teaspoons sugar
salt
ground black pepper
2 tablespoons vegetable oil
1 onion, minced
3 tablespoons chili powder
2 teaspoons ground cumin
3 garlic cloves, minced
1 1/2 lbs lean ground beef (85% )

Preparation

Pulse tomatoes and their juice in a food processor until slightly chunky, about 5 pulses.
In a large saucepan, bring tomatoes, beans, chipotle, sugar, and 1/2 teaspoon salt to a boil, covered.
Decrease to a simmer and continue to cook.
Meanwhile, heat oil in a large Dutch oven over medium heat until shimmering.
Add in onion, chili powder, cumin, and 1/4 teaspoon salt; cook until softened, about 5 minutes.
Stir in garlic and cook until fragrant, about 30 seconds.
Increase heat to med-high and add beef.
Cook, breaking up beef with spoon, until no longer pink, about 3 minutes.
Stir in the tomato-bean mixture, scraping up any browned bits.
Bring to a simmer and cook until slightly thickened, about 15 minutes.
Season to taste with salt and pepper before serving.