Ingredients

4 cups beef broth

1/3 cup tomato paste

1 Tbs chili powder

1 tsp paprika

1 tsp freshly ground black pepper

1/2 tsp salt

1/2 tsp cayenne pepper

1 lb 85% lean ground beef

1/2 cup chopped onion

1 pepper jalapeno pepper, seeded and finely chopped

2 cloves garlic, minved

1/4 cup all-purpose flour

1 (15-oz) can diced tomatoes, undrained

shredded cheese, chopped red onion, sliced jalapeño and/or sour cream (optional)

Directions

Step 1: Whisk together beef broth, tomato paste, chili powder, paprika, black pepper, salt, and cayenne pepper in a large bowl or 8-cup measuring cup until well combined. Set aside.

Step 2: Heat a 6-quart Dutch oven over medium-high heat. Add ground beef and cook until browned, 5 to 7 minutes.

Step 3: Stir in onion, chopped jalapeño, and garlic. Cook until vegetables are softened, about 5 minutes.

Step 4: Sprinkle flour over the beef mixture. Cook, stirring constantly, for 1 minute.

Step 5: Stir in the broth mixture gradually until incorporated. Bring the mixture to a boil over high heat.

Step 6: Add diced tomatoes. Reduce heat to low and simmer, uncovered, until chili thickens, about 30 minutes, stirring occasionally.

Step 7: Top with cheese, red onion, sliced jalapeño, and/or sour cream, if desired.