Ingredients

• 1 lbs ground beef
• 1 tbsp avocado oil or bacon fat
• 1/2 red onion thin 1/2 slice
• 4 cloves garlic, minced
• 1/2-1 red bell pepper chopped
• 1 fresh jalapeño cleaned & diced or canned
• 1/2-1 Roma tomato diced
• 1 1/2 tbsp ancho pasilla chili powder
• 1 tsp Arbol chili powder
• 1/2 tbsp smoked paprika
• 2 tsp Mexican cumin ground
• 1 tsp coriander ground
• 1/2 tbsp Mexican oregano ground
• 1/2 tbsp Mexican sweet basil ground
• 1/2 tsp negro chili powder
• 1/2 tsp guajillo chili powder
• 1/8 tsp Indonesian cinnamon ground
• kosher salt & black pepper to taste
• 1 28 oz can crushed tomatoes
• 1 14.5 oz can S&W Ready Cut diced tomatoes
• 1 tbsp lime juice to taste
• Toppings
• red onion diced
• sour cream
• shredded sharp cheddar cheese
• cilantro chopped

Directions

• Heat oil in a Dutch oven. Add ground beef & cook until browned, breaking it into crumbles. Drain excess fat if needed.
• Add onions & cook until softened. Stir in garlic, jalapeños, bell pepper, ancho pasilla chili powder, Arbol chili powder, paprika, cumin, coriander, oregano, basil, negro chili powder, guajillo chili powder, cinnamon, salt & pepper. Cook for 1–2 minutes until fragrant.
• Stir in crushed tomatoes, diced tomatoes. Bring to a simmer.
• Reduce heat to low, cover, & cook for 1–1.5 hours, stirring occasionally, until flavors meld and chili thickens.
• Stir in lime juice. Taste & adjust seasoning.
• Serve with
• cornbread or warm tortillas

Notes

• 12-28-25 Full Recipe/Test Recipe
• Note
• Add beef stock/broth to thin the chili if desired.

Photos