Ingredients
Scale
- 3 tablespoons canola oil
- 1 medium yellow or white onion (diced)
- 2 pounds ground chuck (or beef chuck, cut into 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)
- sour cream
- shredded cheddar cheese
- tortilla chips
- avocado slices
Instructions
- In a Dutch oven or large pot, heat canola oil over medium heat. Sauté diced onion for 3-5 minutes until softened; add garlic and ground beef, browning the meat thoroughly.
- Lower heat and mix in Italian seasoning, chili powder, smoked paprika, crushed tomatoes, kidney beans, and masa harina.
- Simmer for about 20 minutes to allow flavors to meld and chili to thicken.
- Serve hot with optional toppings like sour cream or shredded cheese.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Simmering
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 80mg