Fast All-American Beef Chili

• 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% )

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

tomatoes, dark red kidney beans, chiles, sugar, salt, ground black pepper, vegetable oil, onion, chili powder, ground cumin, garlic, lean ground beef

Taken from www.food.com/recipe/fast-all-american-beef-chili-476171 (may not work)