Ingredients
Method
- Heat olive oil in a soup pot over medium-high heat.
- Add ground beef to pot, stirring to break it up.
- Once beef begins to brown, add onion and red pepper flakes.
- Continue cooking until beef is cooked and onion is translucent.
- Reduce heat to medium and add remaining ingredients, stirring until well combined.
- Bring chili to a bubble, reduce heat to simmer, cover, and let simmer for at least 15 minutes to allow flavors to develop.
- Serve with your favorite toppings.
Notes
- For extra depth, brown the ground beef until deeply caramelized before adding other ingredients. This builds a rich flavor base.
- If you prefer a milder chili, reduce the amount of jalapeño or omit the red pepper flakes. For more heat, add an extra jalapeño or a pinch more flakes.
- Cook ground beef to an internal temperature of 160°F (71°C) to ensure food safety.
- This chili tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If you prefer a milder chili, reduce the amount of jalapeño or omit the red pepper flakes. For more heat, add an extra jalapeño or a pinch more flakes.
- Cook ground beef to an internal temperature of 160°F (71°C) to ensure food safety.
- This chili tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.