2 teaspoons salt
1 1/2 pounds ground beef (you can substitute this with quinoa or ground mushrooms)
half of an onion, diced
4 cloves garlic, minced
1 jalapeno, minced
4 carrots, minced (optional)
2 1/2 tablespoons chili powder
2 tablespoons cumin
1 tablespoon oregano
1 teaspoon garlic powder
3–4 tablespoons tomato paste
1 28–ounce can fire roasted crushed tomatoes
2 14–ounce cans beans, rinsed and drained (I like dark red kidney beans and pinto beans)
2 cups beef, chicken or vegetable broth (plus more to thin as needed)
toppings: avocado, cheese, sour cream, tortilla chips, red onion, cilantro
Mix salt with ground beef. Set aside so it can get nice and salty while you prep the other ingredients.
Add the onion, garlic, jalapeño, and carrots, sauté until soft.
Add the ground beef and spices. Brown until fully cooked.
Add the tomato paste then sauté for 2-3 minutes.
Add tomatoes, beans, and broth. Bring to a low simmer. Cover it and let it hang out over low heat for at least 30-45 minutes, but ideally 2+ hours (this helps the flavors develop). You can alternate between keeping it over a low flame and just letting it rest in the hot pot. It will thicken, so use extra water or broth to thin it out to desired consistency.
Have a favorite chili recipe? I'd love to hear it. Post here :-)