Ingredients
2 lbs beef chuck, cut into small cubes
2 tablespoons vegetable oil
1 onion, diced
3 cloves garlic, minced
3 tablespoons chili powder
1 tablespoon smoked paprika
1 tablespoon cumin
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne (optional)
2 tablespoons tomato paste
1 (14.5 oz) can diced tomatoes
2 cups beef broth
Instructions
Heat oil in a large pot over medium-high heat.
Add the beef cubes and brown them on all sides. Remove and set aside.
Add the onion to the pot and cook until softened.
Stir in garlic and cook for 30 seconds.
Add chili powder, smoked paprika, cumin, oregano, salt, pepper, and cayenne. Stir to coat the onions in the spices.
Add tomato paste and cook for 1 minute.
Return the beef to the pot and stir to combine.
Pour in the diced tomatoes and beef broth.
Bring to a boil, then reduce heat to low. Cover and simmer for 1½ to 2 hours, stirring occasionally, until the beef is tender and the chili is thick.
Adjust seasoning to taste.
Serve hot with cornbread, cheese, onions, or jalapeños.
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