1.5 lbs ground beef
1 medium onion, minced (about 1 cup)
1 Tbsp jalapeno, seeded and diced
1 15-oz can peeled diced tomatoes
1 8-oz can tomato sauce
1 cup water
1 Tbsp vinegar
1 tsp salt
1 tsp sugar, optional
1 dried ancho chile, ground
1 dried guadijillo chile, ground
1 dried chipotle chile, ground
4 Tbsp chili powder (2+2)
4 Tbsp cumin (2+2)
4 garlic cloves minced + 1 tsp garlic powder
1 bay leaf
2 tsp oregano (1+1)
3 tsp paprika (2+1)
1 16-oz can kidney beans, drained
*Note: Ingredients listed with (x+y) indicate to add “x” amount initially, and the remaining “y” amount at the end.
Brown ground beef in a dutch oven or stock pot over medium heat. Remove beef from pot and drain fat.
Add onion, jalapeno, and garlic to the pot; saute for about five minutes.
Return the beef to the pot and add remaining ingredients (reserving indicated portion of spices for final spice dump). Simmer for 1 hour, stirring occasionally. Add remaining reserved spices (chili powder, cumin, paprika, garlic powder, and oregano). in the last 5 minutes. Serve with shredded cheddar and green onion garnish.