Hearty Chili

In a large Dutch oven or soup pot, heat olive oil over medium heat. Add the chopped onions and jalapeños, cooking and stirring regularly until onions are translucent, about 6-8 minutes.

Add the minced garlic to the pot and cook for 1 minute until fragrant.

Add the ground beef, salt, and black pepper. Break apart the beef, leaving some larger chunks. Cook for 8 minutes, or until the beef is no longer pink. Drain excess grease if necessary.

Add the chili powder, cumin, oregano, and coriander to the pot. Stir well and cook for about 1 minute to toast the spices.

Mix in the tomato paste, diced tomatoes, and beef stock, stirring to combine. Bring to a simmer, then reduce the heat to medium-low.

Let the chili cook for 30 minutes to 1 hour, stirring occasionally, until the beef broth reduces and the chili reaches a thick consistency.

Serve with your favorite toppings, such as cheese, sour cream, diced red onion, chopped green onion, diced jalapeños, salsa, or salsa verde.