Saucy Beef Chili

Cuisine Magazine, Splendid Soups and Super Sides.

Cook:

1 lb ground chuck
1 cup minced onions
1 tablespoon minced fresh garlic

Stir in:

2 tablespoons tomato paste
2 tablespoons chili powder
1 teaspoon celery salt
1/4 teaspoon cayenne pepper
1 can tomato puree (10.75 oz)
1 3/4 cups low-sodium beef broth
1 can pinto beans, rinsed and drained (16 oz)
1 tablespoon distilled white vinegar

Shredded Cheddar
Sliced scallions

Cook chuck in a large saute pan over medium heat, until cooked through and no longer pink. Strain chuck through a fine-mesh sieve, then rinse under running water to remove additional drippings; drain. Return chuck to pan with onions and garlic. Crush mixture with a potato masher until meat is a very fine consistency.
Stir in tomato paste, chili powder, celery salt and cayenne; cook 1 minute. Add tomato puree and broth. Bring chili to a boil, reduce heat, and simmer until liquid nearly evaporates, about 15 minutes.
Add beans just to heat through and stir in vinegar. Serve chili topped with cheese and scallions.

Make 5 servings (about 5 cups)

Note: I served it over baked potatoes.