Ingredients
Scale
- 3 tablespoons canola oil
- 1 medium yellow or white onion (diced)
- 2 pounds ground chuck (or beef chuck, cut into 1/2-inch cubes)
- 2 tablespoons diced garlic
- 1 tablespoon Italian seasoning blend
- 2 teaspoons chili powder
- 1 tablespoon smoked paprika (Spanish paprika)
- 1 1/2 teaspoons ground cumin seeds
- 1 tablespoon brown sugar
- 1 tablespoon vinegar
- 2 (14 ounce) cans crushed tomatoes
- 2 (15 ounce) cans red kidney beans, drained
- 1/8 teaspoon black pepper
- 2 teaspoons kosher salt
- 1/4 cup jalapenos (sliced and seeded)
- 1/8 teaspoon crushed red pepper flakes
- 2 tablespoons masa harina (or corn tortilla flour)
- Optional toppings: sour cream, shredded cheddar cheese, tortilla chips, avocado slices
Instructions
- In a Dutch oven or large pot, heat canola oil over medium heat. Sauté diced onion for 3-5 minutes until soft, then add garlic and ground beef, cooking until browned.
- Reduce heat to medium-low and stir in Italian seasoning, chili powder, smoked paprika, cumin, brown sugar, vinegar, crushed tomatoes, kidney beans, black pepper, kosher salt, jalapeños, and red pepper flakes. Mix well.
- Simmer for about 10 minutes before adding masa harina to thicken; continue cooking for another 10 minutes until desired thickness is reached.
- Serve hot with optional toppings like sour cream, shredded cheese, tortilla chips, and avocado slices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 70mg