Spicy Slow-Cooked Beanless Chili

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 jalapeno pepper, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon kosher salt
• 2 cups beef broth
• 1 pound ground beef
• 1 (14.5-ounce) can diced tomatoes
• 1 (4-ounce) can diced green chiles

Directions

1. Heat the olive oil in a large Dutch oven over medium heat. Add the onion, garlic, jalapeno, and bell peppers. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
2. Add the chili powder, cumin, paprika, oregano, black pepper, cayenne pepper, and salt. Cook, stirring constantly, for 1 minute. Add the beef broth and bring to a boil.
3. Add the ground beef and stir to combine. Reduce the heat to low and simmer, stirring occasionally, for 1 hour.
4. Add the diced tomatoes and green chiles and cook for an additional 30 minutes. Serve hot.

Interesting Facts

• This chili is a great way to use up ground beef in the freezer.
• Chili powder is a combination of spices, including cumin, garlic powder, oregano, and paprika.
• Jalapeno peppers can vary in heat level, so sample a few to determine the level of heat you prefer.