Tools You'll Need
- Measuring Spoons
- Measuring Cups
- Cutting Board
- Chef’s Knife
- Can Opener
- Large Stock Pot or Dutch Oven
- Rubber Spatula
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 jalapeño, seeded and roughly chopped
- 1-2 cloves garlic, roughly chopped
- Kosher salt and pepper to taste
- 1 ½ pounds ground beef, turkey, or chicken
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon sweet or smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon ground cinnamon
- 3 tablespoons tomato paste
- 1 cup beef bone broth
- 1 can (15oz) diced tomato, with juices no sugar added
- 2 cans (15oz) low-sodium beans, rinsed and drained (red, white, kidney, garbanzo etc.)
Using either a large stock pot or Dutch oven, heat oil over medium-high.
Cook onions and japaleños
Add onions and jalapeño to pot and cook, stirring often until onion becomes soft and translucent (5-6 minutes).
Add garlic and cook for another minute until garlic becomes fragrant (be careful not to burn it!) Season mixture with salt and pepper.
Add ground beef (or meat of your choice), chili powder, cumin, paprika, oregano, and cinnamon. Cook until brown.
Once meat is browned, add tomato paste, beef broth, and tomatoes. Bring to a boil, then reduce to a simmer.
Add beans, mix to combine, and cook for 25-30 minutes, stirring occasionally.
Taste to adjust salt and pepper as desired.
Serve warm, family style, in a large bowl with your favorite toppings on the side.