Champion All-Beef Chili
uncooked lean beef round
16 oz, to, boneless, trimmed of all visible and cut into 1-inch chunks
2 medium, chopped
4 medium clove(s), minced
¼ cup(s), or green chiles, seeded and minced (wear gloves to prevent irritation)
canned beef broth
3 cup(s), reduced sodium variety
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.