Name: Picadillo-Style Beef Chili
Total time: 30 min
Ingredients: 1 pound, 85 percent lean ground beef; 1 3/4 teaspoons, table salt, divided; 1 teaspoon, pepper; 1 , onion, chopped fine; 1 , jalapeño chile, stemmed, halved, seeded, and sliced thin; 1 1/2 tablespoons, chili powder; 3 , garlic cloves, minced; 2 (14.5-ounce) cans, fire-roasted diced tomatoes, drained; 2 cups, chicken broth; 1 pound, Yukon Gold potatoes, peeled and cut into ½-inch pieces; 1/2 cup, pimento-stuffed green olives, sliced thin

Gather Your Ingredients

1 pound 85 percent lean ground beef

1 ¾ teaspoons table salt, divided

1 teaspoon pepper

1 onion, chopped fine

1 jalapeño chile, stemmed, halved, seeded, and sliced thin

3 garlic cloves, minced

2 cups chicken broth

1 pound Yukon Gold potatoes, peeled and cut into ½-inch pieces

Key Equipment

Before You Begin

*

Serve this chili with warm flour tortillas, sour cream, and hot sauce.

Instructions

1.

Combine beef, 1 teaspoon salt, and pepper in Dutch oven and cook over medium-high heat, breaking up meat with wooden spoon, until beginning to brown, about 10 minutes.

2.

Stir in onion, jalapeño, chili powder, and garlic and cook until vegetables are softened, about 2 minutes. Stir in tomatoes, broth, potatoes, and remaining ¾ teaspoon salt and bring to boil, scraping up any browned bits.

3.

Reduce heat to medium, cover, and simmer until potatoes are tender, 15 to 17 minutes. Stir in olives and serve.

Picadillo-Style Beef Chili

Why This Recipe Works

Gather Your Ingredients

Key Equipment

Before You Begin

Instructions

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Picadillo-Style Beef Chili

Why This Recipe Works

Gather Your Ingredients

Key Equipment

Before You Begin

Instructions

Recommended Reading

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