A hearty stovetop chili packed with lean ground beef, red kidney beans, tomatoes, bell pepper and jalapeño for a bit of bite. It uses simple seasonings, primarily chili powder and cumin, and simmers uncovered so it naturally thickens without needing flour or cornstarch.
Ingredients
- (2 lbs) Grass-fed Ground Beef
- (1) Onion, diced
- (1) Jalapeño, seeded and finely diced
- (4 cloves) Garlic, minced
- (2 ½ tablespoons) Chili powder
- (1 teaspoon) Cumin
- (1) Green bell pepper, seeded and diced
- (14.5 ounces) Crushed tomatoes
- (14.5 ounces) Canned diced tomatoes with juices
- (19 ounces) Canned red kidney beans, drained and rinsed
- (1 ½ cups) Beef broth
- (1 cup) Beer
- (1 tablespoon) Tomato paste
- (1 tablespoon) Brown sugar (optional)
- (To taste) Salt and black pepper
Directions
- Mix the ground beef with 1½ tablespoons of chili powder.
- In a large pot, cook the beef together with the onion, jalapeño, and garlic until browned, then drain off any excess fat.
- Stir in the rest of the ingredients and bring everything to a boil. Lower the heat and let it simmer uncovered for 45 to 60 minutes, or until it thickens to your liking.
- Finish with toppings like shredded cheddar, chopped green onions, cilantro, or your preferred garnishes.
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