Jalapeño-Infused Ground Beef Chili

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A comforting slow-simmered chili with aromatic jalapeños and rich spices, perfect for chilly evenings. This Mexican recipe (whole30), ready in about 80 minutes, pairs grass-fed ground beef, avocado oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb grass-fed ground beef
• 2 tbsp avocado oil
• 1 medium, diced yellow onion
• 3 cloves, minced garlic
• 2, finely diced (seeds removed) jalapeños
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 1 can (15 oz), rinsed kidney beans
• 1 cup vegetable broth
• 1 tbsp cumin
• 1 tsp chili powder
• to taste salt

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Instructions

1. Step 1: Heat 2 tbsp avocado oil in a large Dutch oven over medium heat. Add 1 lb ground beef and cook for 6-8 minutes, breaking it into small pieces, until browned. Drain excess fat.
2. Step 2: Add 1 diced yellow onion and 3 minced garlic cloves to the Dutch oven, cooking for 2 minutes until onions are translucent.
3. Step 3: Stir in 2 diced jalapeños, 1 tbsp cumin, and 1 tsp chili powder, cooking for 1 minute until fragrant.
4. Step 4: Add 1 can diced tomatoes, 1 can tomato sauce, 1 can rinsed kidney beans, and 1 cup vegetable broth. Bring to a simmer, then reduce heat to low.
5. Step 5: Cover and simmer for 60 minutes, stirring occasionally, until flavors meld and sauce thickens. Season with salt to taste before serving.