if you must add beans, use Pinto beans, not black beans.","datePublished":"2021-10-23"},{"@type":"Review","author":{"@type":"Person","name":"Anonymous"},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"Excellent! My go-to chili recipe. I use only one can of beans instead of two, so that the chili is more meaty and flavorful. Highly recommend. ","datePublished":"2021-10-18"},{"@type":"Review","author":{"@type":"Person","name":"corkie1600"},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"Very good. The cayenne was a little bit too much for me. Next time I will use 1/8 tsp. I also omitted the jalepeno. I am not a hot spice person. The addition of sour cream and cheese was excellent. I did not add the liquid from the kidney beans. It seemed
that it would make the chili too
liquidy. Instead of tortilla chips, I put Fritos on the bottom, then added the chili.","datePublished":"2021-03-25"},{"@type":"Review","author":{"@type":"Person","name":"Catie P."},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"Very simple and delicious","datePublished":"2021-02-23"},{"@type":"Review","author":{"@type":"Person","name":"Janice Vanderhoof"},"reviewRating":{"@type":"Rating","ratingValue":4,"worstRating":"1","bestRating":"5"},"reviewBody":"It was pretty good, maybe a little bit too spicy for my family is liking, so next time I might only put in a half of a jalapeño pepper.","datePublished":"2021-02-20"}],"recipeCategory":"main-dish"}
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Step 1
Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
Step 2
Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
Step 3
Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
Step 4
Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
Step 5
Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
Step 6
Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
Step 7
Top with sour cream, Cheddar and scallions. Serve with tortilla chips.