1 pound ground chuck
2 cups water
1 small onion, chopped
1 can (6 ounces) no-salt-added tomato paste
½ cup ketchup
4 teaspoons chili powder
1 tablespoon Worcestershire sauce
1 teaspoon balsamic vinegar
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground black pepper
Place all the ingredients in a 2-quart saucepan and bring to a boil over medium-high heat. Cook, breaking up the beef, for 5 minutes at a rapid boil. Reduce heat to simmer. Using an immersion blender, process chili until texture is like fine cooked oatmeal (see note).
Simmer chili until thickened, about 10 more minutes. Serve immediately, or cool and store in refrigerator for up to a week. Freeze in small batches for up to six months. Once thawed, use within 24 hours.
Cook's note: If you don't have an immersion blender, finish cooking chili and cool. Then, using a blender, process chili until finely chopped and blended. Reheat to serve.
Makes 1 quart.
@Recipe nutrition:Nutrition values per tablespoon: 18 calories (22 percent from fat), 0.5 g fat (0.2 g saturated), 1 g carbohydrates, trace amount fiber, 2 g protein, 6 mg cholesterol, 51 mg sodium.