Description
A bold, smoky, and deeply flavorful Mexican-style chili made with lean ground beef, jalapeños, warm spices, and kidney beans—simmered low and slow for a thick, hearty texture that’s perfect for weeknights or game day.
Ingredients
- Chili Base:
- 2 tbsp olive oil
- 2 medium yellow onions, chopped
- 2 jalapeños, seeded & diced
- 1½ tsp sea salt (plus more to taste)
- 4 garlic cloves, minced
- 2 lbs lean ground beef
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 2 tsp smoked paprika
- ½ tsp cayenne pepper
- 2 tbsp tomato paste
- 1 (28 oz) can diced tomatoes, undrained
- ½ cup water
- 1 tbsp beef bouillon (or roasted beef base)
- 1 (14.5 oz) can kidney beans, drained & rinsed
- Black pepper to taste
- Finishing & Toppings:
- Fresh cilantro, chopped
- Optional: shredded cheddar, sour cream, chopped onions, tortilla strips, lime wedges
Instructions
- Sauté aromatics: Heat olive oil in a large pot over medium. Add onions; cook 2 min. Add jalapeños; cook 2–3 min until soft. Add salt and garlic; cook 30 seconds until fragrant.
- Brown beef: Add ground beef. Cook 8 min, breaking apart, until fully browned.
- Add spices: Stir in cumin, oregano, smoked paprika, and cayenne. Toast 2 min. Add tomato paste; mix well.
- Build base: Add diced tomatoes (with juice), water, bouillon, and beans. Stir and bring to a gentle boil.
- Simmer: Reduce heat to low. Simmer uncovered 1½ hours, stirring occasionally, until thick and rich.
- Finish: Taste and adjust salt, pepper, and heat. Add a splash of lime juice if desired. Top with cilantro and optional garnishes.
Notes
- Brown beef well for deeper flavor.
- Toast spices before adding liquid to unlock aroma.
- For vegetarian: use plant-based crumbles and veggie broth.
- For gluten-free: ensure bouillon is GF-certified.
- Flavors deepen overnight—great for meal prep!
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American