Ingredients
Scale
- 3 pounds bottom round roast, cut into 1/2-inch cubes
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/4 cup extra virgin olive oil
- 3 large yellow onions, diced
- 2 medium jalapeño peppers, seeded and finely diced
- 1 tablespoon garlic, minced
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 can (28 ounces) diced tomatoes, undrained
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (4.5 ounces) chopped green chiles
- 2 cups beef broth, or as needed
Instructions
- Season the beef cubes evenly with salt and pepper.
- Heat olive oil in a large skillet over high heat. Add the beef in batches and cook for 2–3 minutes per side until browned.
- Reduce heat to medium-high. Add diced onions and jalapeños to the same skillet and cook for about 5 minutes, stirring occasionally, until slightly softened.
- Add minced garlic and cook for 1 more minute.
- Stir in chili powder, cumin, diced tomatoes, black beans, kidney beans, chopped green chiles, and beef broth.
- Reduce heat to low and simmer for 30 minutes to 1 hour, stirring occasionally, until the beef is tender and the chili has thickened.
- Serve warm.
Notes
- For a thicker chili, let it simmer uncovered for the last 15 minutes.
- Adjust spice by adding more jalapeños or chili powder.
- Top with shredded cheese, sour cream, or chopped green onions if desired.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner, Main Course, Soup
- Method: Stovetop
- Cuisine: American