Ingredients
Equipment
Method
- In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned. Drain excess fat.
- Return beef to the pot. Stir in diced onions, garlic, and jalapeños. Cook for 2 minutes, stirring frequently.
- Add cumin, chili powder, smoked paprika, black pepper, salt, Italian seasoning, crushed red pepper, and brown sugar. Cook 2 minutes to toast spices.
- Add crushed tomatoes, kidney beans, and vinegar. Stir well. Reduce heat and simmer for 20 minutes, stirring occasionally.
- Mix beef broth and masa harina in a small jar until smooth. Stir into the chili and cook 10 minutes until thickened.
- Ladle into bowls and serve hot. Garnish with shredded cheddar cheese, diced onions, or toppings of choice.
Notes
• Use fresh seasonings for the best flavor (replace every 6 months).
• To easily drain grease, tilt the pan and soak with paper towels.
• Store leftovers in the fridge up to 3 days or freeze up to 3 months.
• For extra heat, add more jalapeños or crushed red pepper flakes.
• To easily drain grease, tilt the pan and soak with paper towels.
• Store leftovers in the fridge up to 3 days or freeze up to 3 months.
• For extra heat, add more jalapeños or crushed red pepper flakes.
