Quick and Easy Chili

You will need:

1 1/2 pounds ground beef
1 medium onion diced
2 cloves minced garlic
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
1 (14.5 ounce can) beef broth
2 (15 ounce cans) red kidney beans
rinsed
1 (14.5 ounce can) diced tomatoes
2 (4.5 ounce cans) diced green chiles
2/ 3 cup finely crushed tortilla chips

Method:
Heat a large pot over medium-high heat. Add 1 1/2 pounds ground beef and cook until browned, about 5 minutes, breaking it up with a spoon as it cooks. After 5 minutes add the diced onion and cook 3-5 minutes until tender. Drain any excess grease. Stir in 2 cloves minced garlic, 3 tablespoons chili powder, 1 teaspoon ground cumin, 1 teaspoon salt, and 1 teaspoon black pepper. Cook for an additional minute, stirring to combine. Stir in 1 (14.5 ounce can) beef broth, 2 (15 ounce cans) red kidney beans, 1 (14.5 ounce can) diced tomatoes, and 2 (4.5 ounce cans) diced green chiles. Bring the mixture to a boil. Reduce the heat to low. Cover, and let the chili simmer for 45-60 minutes, stirring every 10 minutes.
Remove the lid and stir in 2/ 3 cup finely crushed tortilla chips. Let the chili rest, uncovered, for 10 minutes to thicken. Serve the chili topped with shredded cheese, fresh cilantro, sour cream, and additional crushed tortilla chips, if desired.
TIP: 1 Maggi cube to 1 cup of water will give you broth.