Basic Beef Chili

• 1 Lbs Ground Beef 93% Lean
• 15.5 oz Kidney Beans
• 1/4 oz Garlic (3-4 cloves)
• 4 oz Yellow Onion (1 small onion)
• 4 Tbsp Salted Butter
• 1 tsp MSG
• 2 Tbsp Tomato Paste
• 1/2 Tbsp Flour
• 1/4 Cup Water
• 1 1/4 tsp Ground Cumin
• 1/4 tsp Penzy’s Smoked Paprika
• 1 tsp Group Cayenne
• 1/2 tsp McCormick Chipotle Chili Powder
• 1 1/2 tsp Oregano
• 1/4 tsp Kosher Salt
• 1/8 tsp Ground Mustard

1. Add the Cumin, Smoked Paprika, Ground Cayenne, Chipotle Chili Powder, Oregano, Kosher Salt, and Ground Mustard into a small mixing bowl and blend thoroughly.
2. Mince the garlic and the yellow onion.
3. In a 2 Quart pot, add 2 Tbsp of the salted butter and place over medium low heat.
4. After the butter has melted, add the minced garlic and yellow onion, along with 1 tsp MSG.
5. Lightly brown the onion and then add the beef.
6. Cut the ground beef into small pieces, with a cooking utensil, as it cooks.
7. After the beef has lightly grayed/browned, increase heat to medium until the water drawn from the meat has started to reduce.
8. Add the 2 Tbsp of tomato paste and the 2 Tbsp of butter, mixing until the butter is melted and the tomato paste has coated the beef.
9. Mix in the 1/2 Tbsp flour, until the sauce becomes thick.
10. Add in the 1/4 cup of water, along with the spice blend from the small mixing bowl.
11. Mix in the water and spices, then let cook for another 2 minutes before removing from heat and serving.

Note: To keep the same flavor and remove the heat, replace the Cayenne with Ground New Mexico Chili. You could also add ground black pepper, but I didn’t notice any difference with or without.