Chili – Plain and Simple


  • 3 Tablespoons olive oil
  • 2 pounds lean beef, cubed
  • 1 onion
  • 1 poblano pepper, seeded and chopped
  • 1 jalapeno, seeded and chopped
  • 5 cloves garlic, minced
  • 2 Tablespoons chili powder
  • 1 Tablespoon cumin
  • 2 teaspoons oregano
  • 1 teaspoon chipotle pepper powder
  • 2 teaspoons sugar
  • 2 cups beef broth
  • 2 cups water
  • 1 (15-ounce) can Rotel
  • 1 (15-ounce) can red kidney beans
  • 1 (8-ounce) can tomato sauce
  • 2 Tablespoons balsamic vinegar
  • 3 Tablespoons masa harina


  • grated cheddar cheese
  • chopped red onion
  • cilantro
  • sliced jalapenos
  • sour cream


  1. Add olive to the pan. Brown beef in small batches over medium-high heat. Remove from the pan and set aside.
  2. Add a little more oil if needed, and add the onions and peppers. Saute until they begin to soften 4-5 minutes.
  3. Add the garlic, all of the spices, and the sugar. Cook for a minute to bring out all of the flavors from the spices.
  4. Add the beef broth, water, kidney beans, Rotel, tomato sauce, and balsamic.
  5. Add the beef back to the pan. Simmer oven medium-low heat for 2 hours, or 6 hours on LOW in the slow cooker.
  6. Before serving, mix together the masa harina (cornstarch and flour work well also) and ½ cup of water. Stir into the soup and let it come up to a bubble. If you are making this in the slow cooker, turn it to HIGH and let it cook until it begins to thicken. Give a taste and adjust seasonings as needed.
  7. Serve with sour cream, cheese, cilantro, and sliced peppers. I also make Jenny’s Cornbread to go along side.


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