Quick Spicy Chili

 2 tbsp olive oil

1 onion, chopped

5 cloves garlic, chopped

2 tsp chili powder

1 tsp dried oregano

kosher salt and ground black pepper

1 tbsp tomato paste

1 to 2 chipotle chiles in adobo, coarsely chopped plus 1 tbsp sauce

1 pound ground beef

1 1/2 cup beef stock

1 14.5 oz can diced tomatoes

1 15.5 oz can black beans, rinsed and drained

Diced avocado, shredded cheese, cilantro leaves, sliced scallions, and sour cream, for serving

Heat the olive oil in a large skillet over medium-high heat. Add the onions, garlic, chili powder, oregano, 1 teaspoon salt, and some pepper. Cook, stirring occasionally until the onion is soft, 3 to 5 minutes. Stir in the tomato paste, the chipotle chiles, and sauce, and cook for 1 minute. Add the beef and cook, breaking it up with a wooden spoon, until no longer pink, about 3 minutes.

Add the beef stock and simmer until reduced by about half, about 8 minutes. Add the tomatoes and beans and bring to a boil. Cook uncovered, stirring occasionally, until thick, about 10 minutes. Adjust the seasoning with salt and pepper and serve with desired assorted toppings.

I got this recipe from the food network here. The original recipe calls for a can of beer which I replaced with beef stock. I find this is really easy to make in an InstaPot on the saute setting. I then let it cook on slow cooker mode for as long as I can before adding the beans so they don't go mushy. I have also tried kidney beans instead of black beans.

Goes great with our cornbread recipe.