Spicy Chili

We made it with our Jalapeño Garlic Olive Oil

Servings: 6   |   Prep Time: 15 min   |   Total Time: 45 min

  • 1 tablespoon of Calivirgin Jalapeno Garlic Olive Oil (or Calivirgin Garlic Olive Oil for less kick)
  • 1 medium yellow onion, chopped
  • 1 pound ground beef
  • 2 1/2 teaspoons chili powder
  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 2 tablespoons granulated sugar
  • 2 tablespoons tomato paste
  • 1 tablespoon garlic powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground cayenne pepper, optional
  • 1 1/2 cups beef broth
  • 1 can petite diced tomatoes (15 oz.)
  • 1 can red kidney beans, drained and rinsed (16 oz.)
  • 1 can tomato sauce (8 oz.)
  • Drizzle with Calivirgin Jalapeno Garlic Olive Oil for extra flavor
  1. Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes and stir occasionally.
  2. Add the ground beef to the pot. Break apart. Cook for 6-7 minutes, until the beef is browned, stirring occasionally.
  3. Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne.
  4. Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.
  5. Bring the liquid to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.
  6. Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.

Jalapeño Garlic Olive Oil

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