Ingredients
Scale
- 2 tablespoons olive oil
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1-2 fresh jalapeños, diced (adjust for heat)
- 1 tablespoon Worcestershire sauce
- Fresh cilantro, for garnish
- Shredded cheese, for topping (optional)
- Sour cream, for serving (optional)
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the beef cubes and brown them on all sides. This should take about 5-7 minutes.
- Once the beef is browned, remove it from the pot and set it aside. In the same pot, add the diced onion and sauté until translucent, about 3-4 minutes.
- Add the minced garlic and cook for another minute, stirring constantly to avoid burning.
- Return the beef to the pot and pour in the crushed tomatoes and beef broth. Stir to combine.
- Add the chili powder, cumin, smoked paprika, salt, pepper, diced jalapeños, and Worcestershire sauce. Mix everything well.
- Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for at least an hour, stirring occasionally. This helps develop the flavors.
- After an hour, taste and adjust seasonings as needed. If you like it spicier, feel free to add more jalapeños or chili powder.
- Serve hot, garnished with fresh cilantro and your choice of toppings, like shredded cheese or sour cream.
- Prep Time: 15
- Cook Time: 90