Directions

1. Heat olive oil in a large pot over medium heat.
2. Add the diced onion and sauté until translucent.
3. Add the diced jalapeño and cook for a few minutes.
4. Add the ground beef, breaking it apart as it cooks, and cook until browned.
5. Stir in the garlic, 2 tablespoons of chili powder, and 1 teaspoon each of the remaining spices. Cook until the garlic is fragrant.
6. Add the tomato paste and stir until fully incorporated with the beef mixture.
7. Pour in the diced tomatoes, tomato sauce, drained beans, and broth. Stir well to combine.
8. Add the remaining 1 tablespoon of chili powder and 1 teaspoon each of the remaining spices. Stir to combine.
9. Bring the chili to a boil, then cover and simmer for 35–40 minutes, stirring occasionally.
10. Serve hot and garnish with sour cream, fresh jalapeños, shredded cheese, cilantro, and tortilla chips, or your favorite toppings. Enjoy!