The Best Chili Con Carne with Ground Beans

Ingredients:

• 1/4 cup vegetable oil
• 450 g of ground beef, preferably coarsely ground
• 1 large onion, diced
• 1 jalapeño pepper, seeded and diced (optional)
• 4 cloves garlic, crushed
• 2 tbsp. chili powder
• 1 tbsp. l. ground cumin
• 1 tbsp paprika
• 1/4 tsp cayenne pepper
• 2 tsp tomato paste
• 1.5 cups lightly salted beef broth
• 1 can (800 g) of canned whole peeled tomatoes in their own juice, mashed
• 2 x 425g cans red kidney beans, discard liquid
• Sour cream, grated cheddar and chopped green onions for serving
• Tortilla chips for serving

Preparation:

1. In a Dutch oven or large saucepan, heat 2 tablespoons oil over medium-high heat. Add the ground beef and cook, breaking up the meat with a wooden spoon, until browned, about 4 minutes. Transfer to a plate with a slotted spoon. Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onion and cook, stirring occasionally, until softened and lightly golden, about 10 minutes. Add the jalapeño and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds. Add the chili powder, cumin, paprika, cayenne pepper, 1/2 teaspoon salt, and tomato paste. Cook, stirring frequently, until fragrant, about 1 minute.
2. Add the beef broth and pureed tomatoes and bring to a boil over high heat. Add the beef and any liquid, then reduce the heat to medium-low. Simmer the chili, covered, until the beef is tender and the sauce has thickened slightly, about 30 minutes. Add the beans and their liquid from the can and simmer, uncovered, until the beans are tender and the chili has thickened, about 30 minutes more. Season with salt and pepper to taste.
3. Divide the chili among deep bowls. Drizzle with sour cream, sprinkle with cheddar and green onions. Serve with tortilla chips.