A hearty and flavorful chili recipe inspired by Texas cowboy cooking.
Ingredients
- 2 pounds ground beef
- 1 onion chopped
- 2 cloves garlic minced
- 1 jalapeno pepper seeded and finely chopped
- 2 cans diced tomatoes 14.5 ounces each
- 1 can kidney beans 15 ounces, drained and rinsed
- 1 can black beans 15 ounces, drained and rinsed
- 1 can tomato paste 6 ounces
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- shredded cheese Optional topping
Instructions
- In a large pot or Dutch oven, cook ground beef over medium heat until browned. Drain any excess fat.
- Add the chopped onion, minced garlic, and jalapeno pepper to the pot. Cook for 5 minutes, until vegetables are softened.
- Stir in the diced tomatoes, kidney beans, black beans, tomato paste, beef broth, chili powder, cumin, paprika, oregano, salt, and black pepper.
- Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 2 hours, stirring occasionally.
- Serve hot with optional toppings such as shredded cheese, sour cream, and chopped green onions.
Nutrition
Calories: 380kcalCarbohydrates: 26gProtein: 29gFat: 18gFiber: 7g