Champion All-Beef Chili
- Total Time
This chili is hot; if you prefer it milder, omit or cut down on the jalapeños, or use less chili powder or a mild blend.
uncooked lean beef round16 oz, to, boneless, trimmed of all visible and cut into 1-inch chunks
uncooked onion(s)2 medium, chopped
garlic clove(s)4 clove(s), medium, minced
jalapeño pepper(s)¼ cup(s), or green chiles, seeded and minced (wear gloves to prevent irritation)
chili powder1 Tbsp
ground cumin1 tsp
dried oregano1 tsp
ground cinnamon½ tsp
canned beef broth3 cup(s), reduced sodium variety
uncooked scallion(s)2 medium, sliced (optional)
- Heat a large nonstick saucepan or Dutch oven over medium-high heat. Add the beef and cook, stirring occasionally, until browned, about 5 minutes. Add the onions, garlic, and jalapeños; cook, stirring frequently, until the onions are softened, about 5 minutes. Add the chili powder, cumin, oregano, and cinnamon; stir until the spices coat the beef and vegetables.
- Stir in the broth and bring to a boil. Reduce the heat and simmer, partially covered, until the beef is fork-tender, the broth is thickened, and the flavors are blended, 1–1 1/2 hours. Sprinkle the chili with the scallions(if using). Yields about 1 cup per serving.