Ingredients
2
large red onions, chopped
5
tbsp chopped jalapeño chilies with seeds
2
1/3 pounds ground beef (15% fat)
1
28-ounce can diced tomatoes in juice
2
15 1/4-ounce cans kidney beans, drained
1
14-ounce can beef broth
Directions
1.
Heat oil in heavy large pot over medium-high heat. Add onions; sauté until brown, about 6 minutes. Add jalapeños and garlic; sauté 1 minute. Add beef; sauté until brown, breaking up with back of fork, about 5 minutes. Add chili powder, cumin, and paprika, then mix in tomatoes with juices, beans, and broth; bring to boil. Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 45 minutes. Skim any fat from surface of chili. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing, stirring occasionally.)
2.
Ladle chili into bowls. Serve, passing bowls of sour cream, grated cheese, green onions, and cilantro separately.
