Classic Chili

Ingredients
1 tablespoon olive oil
1 medium yellow onion -diced
1 pound 90% lean ground beef
2 1/2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons granulated sugar
2 tablespoons tomato paste
1 tablespoon garlic powder
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper* -optional
1 1/2 cups beef broth
1 (15 oz.) can petite diced tomatoes
1 (16 oz.) can red kidney beans, drained and rinsed
1 (8 oz.) can tomato sauce

Instructions
1. Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.
2. Add the ground beef to the pot. Break it apart with a wooden spoon. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
3. Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.
4. Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well. 5. 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.
6. Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.

(Note: I typically serve this over elbow macaroni, with cheese. Most people prefer to eat it with oyster crackers as well.)

It's 2 tablespoons for about a gallon and a half of chili. We're not making kale smoothies here.

Looks decent, only thing i would do is omit some of the salt and add a tablespoon or two of fish sauce, i add it to all my savoury sauces and it is a flavour bomb, the dish does not taste fishy

I don't have one. I just mix store bought, premade powders with a bunch of habanero powder. No one can tell and it takes me zero time.

1# ground turkey
1 Spanish onion, coarsely chopped
4 cloves garlic, finely chopped
2 bell peppers, any combination of colors, coarsely chopped
3 small zucchini, cubed
1 Tbl dried oregano
1-2 Tbl chili powder
2 tsp crushed red pepper
1 Tbl ground cumin
1 tsp cayenne pepper
1 15.5-ounce can black beans, rinsed and drained
1 15.5-ounce can white beans, rinsed and drained
4 15.5-ounce cans dark red kidney beans, rinsed and drained
2 28-ounce cans whole tomatoes, chopped coarsely, with juice
Chopped fresh cilantro

In 8-qt heavy stockpot brown turkey, add onions, garlic, peppers, zucchini and spices. Cook until vegetables are golden, about 10 minutes.

Reduce heat to low and add beans and tomatoes. Cook, covered, for 1-2 hours, stirring occasionally.

Just prior to serving, add cilantro.

In.