Chili

1 tablespoon olive oil

1 medium onion, chopped

1 pound ground beef

2 ½ tablespoons chili powder

2 tablespoons ground cumin

1 tablespoon garlic powder

1 ½ teaspoons salt

½ teaspoon ground black pepper

2 tablespoons tomato paste

1 ½ cups beef broth

1 (15 oz.) can petite diced tomatoes

1 (16 oz.) can red kidney beans (or other kind of beans), drained and rinsed

1 (8 oz.) can tomato sauce

Add the olive oil to a large soup pot and heat over medium-high heat. Add the diced onion. Cook for about 5 minutes, stirring occasionally.

Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for about 5 minutes, until the beef is browned, stirring occasionally.

Add all the seasonings and the tomato paste. Stir until well combined.

Add the beef broth, diced tomatoes (with their juice), drained 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 the heat. Let the chili rest for 5-10 minutes before serving.