Chili

The long-simmer version, served with cheddar and sour cream.

In a large pot over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about a minute more, then add tomato paste, stirring to combine.

Add ground beef and cook until no longer pink. Drain the fat and return to heat. Add chili powder, cumin, oregano, paprika and cayenne, and season with salt and pepper to taste.

Pour in kidney beans and crushed tomatoes. Bring to a boil, then reduce heat and simmer 20 minutes. Taste, and season again if it needs it.

Serve with cheddar and sour cream.