TSPS IN AN OUNCE RECIPES

Steps:

• In a large pot or Dutch oven, heat oil over medium-high heat. Add the beef, onion, and garlic and cook, undisturbed for 2-3 minutes, or until edges start to brown. Season with salt and pepper. Cook, stirring occasionally, until beef is browned, but not completely cooked through, about 3-4 additional minutes.
• Reduce heat to medium. Add the onion and bell pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add 3 garlic cloves garlic, chili powder, cumin, paprika and oregano. Season to taste with salt and pepper. Cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until the tomato paste is caramelized, about 1-2 minutes.
• Add in the broth. Let cook for 1-2 minutes. Add the diced tomatoes, tomato sauce, sugar, Worcestershire and bay leaf. Add in the beef along with any accumulated juices. Bring to a gentle boil over medium-high heat. Immediately reduce heat to simmer and cover.
• Cook, uncovering to stir a couple times, for 30 minutes. Uncover and cook for 10 minutes, or until chili is thick and saucy. Remove bay leaf and discard. Taste and adjust for seasoning with salt and pepper.
• Ladle warm chili into individual bowls and garnish with green onions, shredded cheddar cheese, and sour cream. Enjoy!

Steps:

• Heat oil in a pot over medium heat. Add chicken, onion, and garlic; cook until chicken is browned and onion and garlic are softened, 8 to 10 minutes. Stir in tomatoes, tomato sauce, bell pepper, salt, basil, and cayenne. Bring to boil; cook for 5 minutes. Stir in rice.
• Cover and remove from heat. Let stand for 5 minutes. Stir before serving.