The flavors of the chili only improve with time, so feel free to cook it the night before (or earlier in the day). All you’ll need to do is reheat on the stove, spoon into bowls and top with a dollop of sour cream. We’re fans of corn chips for an extra crunch, sprinkled over the top. Cook, relax and enjoy!
What you'll need: 10 oz red onion
2 cloves garlic
1 lb ground beef blend
2 Tbsp tomato paste
1 Tbsp chili powder
2 tsp ground cumin
2 Tbsp stoneground cornmeal
1 can pinto beans
3 oz sour cream
3 bags corn chips
freshly ground black pepper
Equipment: large heavy-bottomed pot
1. Prep vegetables
Halve and peel onion. Finely chop ¾ of onion and reserve remaining wedge. Peel and chop garlic.
Heat 2 tablespoons oil in a large heavy-bottomed pot over medium-high. Add chopped onion and garlic and season with salt and pepper. Cook, stirring often, until softened, about 4 minutes.
Add beef and cook, stirring and breaking up with a wooden spoon, until browned, about 4 minutes.
Add tomato paste to beef mixture and cook, stirring, 1 minute. Add chili powder, cumin, and 1 teaspoon salt. Cook, stirring, until bottom of pot starts to seem dry, about 1 minute. Add beans and their liquid and stir to combine.
Sprinkle cornmeal over top and stir to combine. Add 1½ cups water and bring to a simmer; season with salt and pepper. Simmer, partially covered, until slightly thickened, 8–10 minutes.
Thinly slice remaining quarter onion. Serve chili topped with a dollop of sour cream, sliced onion and chips. Enjoy!