Ingredients
- 2 pounds lean ground beef
- 1 large onion diced
- 1 jalapeño seeded and finely diced
- 4 cloves garlic minced
- 2 1/2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 green bell pepper seeded and diced
- 1 can crushed tomatoes (14.5 ounces)
- 1 can kidney beans (19 ounces)
- 1 can diced tomatoes with juice (14.5 ounces) drained and rinsed
- 1 1/2 cups beef broth
- 1 cup water or beer
- 1 tablespoon tomato paste
- Salt and pepper to taste
Instructions
- In a large pot, cook the ground beef over medium heat until browned. Drain excess fat if necessary.
- Add the diced onion, jalapeño, minced garlic, chili powder, and cumin. Cook for about 5 minutes, until the vegetables are softened.
- Stir in the diced green bell pepper, crushed tomatoes, kidney beans, diced tomatoes with juice, beef broth, water (or beer), and tomato paste. Season with salt and pepper.
- Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally, until the chili thickens to your liking.