Ingredients
Equipment
Method
- Heat a skillet over medium heat and add just enough olive oil to coat the bottom of the pan.
- Once the oil is shimmering, add the chopped onion and cook until soft and translucent, about 5 minutes.
- Add the ground beef to the softened onions. Break it up with a wooden spoon as it cooks, ensuring no large chunks remain. Brown for about 10 minutes until no longer pink.
- Stir in the ketchup, chili powder, and yellow mustard. Season with salt and fresh ground black pepper to taste.
- Reduce heat to medium-low and allow the mixture to simmer for 15 minutes, stirring occasionally, until it thickens to a spoonable consistency.
Nutrition
Notes
This chili is intentionally mild to be family-friendly, but feel free to add hot sauce or additional chili powder if you prefer more heat. For best results, let the chili simmer a few minutes longer than specified - those extra minutes really enhance the flavor development.
Store leftovers in an airtight container in the refrigerator for up to 4 days. The chili actually tastes even better the next day as the flavors continue to meld. It also freezes well for up to 3 months.
Serve with diced onions, shredded cheddar cheese, and jalapeños as optional toppings.