Ingredients
Scale
- 3 tablespoons canola oil
- 1 medium yellow or white onion (diced)
- 2 pounds ground chuck (or beef chuck, cut into 1/2-inch cubes)
- 2 tablespoons diced garlic
- 1 tablespoon Italian seasoning blend
- 2 teaspoons chili powder
- 1 tablespoon smoked paprika
- 1 1/2 teaspoons ground cumin seeds
- 1 tablespoon brown sugar
- 1 tablespoon vinegar
- 2 (14 ounce) cans crushed tomatoes
- 2 (15 ounce) cans red kidney beans, drained
- 1/8 teaspoon black pepper
- 2 teaspoons kosher salt
- 1/4 cup jalapenos (sliced and seeded)
- 1/8 teaspoon crushed red pepper flakes
- 2 tablespoons masa harina (or corn tortilla flour)
Instructions
- Heat canola oil in a Dutch oven over medium heat. Add diced onion and sauté until softened, about 3–5 minutes. Stir in garlic and ground beef; cook until browned.
- Lower heat and add Italian seasoning, chili powder, smoked paprika, cumin, brown sugar, vinegar, crushed tomatoes, kidney beans, black pepper, salt, jalapenos, and red pepper flakes. Mix well.
- Simmer for 10 minutes. Stir in masa harina to thicken the chili and cook for an additional 10 minutes until desired thickness is reached.
- Serve hot with optional toppings like sour cream or shredded cheese.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Texan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Adjust the spice level by modifying the amount of jalapenos or red pepper flakes based on your taste. For a vegetarian version, substitute beef with lentils or plant-based meat and use vegetable broth.