30 Minute Saigon Chili
1 tablespoon vegetable oil
3 medium onions, chopped
6 garlic cloves, chopped
Coarse salt and ground pepper
1 can (6 ounces) tomato paste
3 tablespoons chili powder
2 tablespoons chopped canned chipotle chilies in adobo sauce
1/2 teaspoon ground cinnamon
3 pounds ground beef chuck
3 cans (14.5 ounces each) diced tomatoes in juice
1 Jar Bellisari’s Saigon Street Sauce
2 cans (14.5 ounces each) kidney beans, rinsed and drained
Shredded cheddar cheese and tortilla strips (optional)
In a heavy pot, heat oil over medium-high. Add onions and garlic. Season with salt and pepper, and cook, stirring occasionally, until softened, 3 to 5 minutes.
Add tomato paste, chili powder, chipotles, and cinnamon. Cook, stirring, until mixture has begun to brown, 2 to 3 minutes. Add beef, and cook, breaking it up with a spoon until no longer pink, about 5 minutes.
Add tomatoes with their juice, Bellisari’s Saigon Street Sauce and beans. Bring to a boil, and reduce to a rapid simmer. Cook over medium heat until chili has thickened slightly and beans are tender, about 5 minutes. Sprinkle with cheese and tortilla strips, if desired.