Heat oil in saucepan over medium-high heat. Add onions and sauté until lightly brown, about 5 minutes.
Add jalapeños and garlic and sauté for a couple of minutes.
Add ground beef and sauté until brown, breaking the meat so it can cook equally, about 5-6 minutes.
Add chili powder, cumin, paprika and tomato paste, then mix in peeled and diced canned tomatoes, both types of beans, bay leaf, lime juice and beef broth; bring to boil on high heat. Use more broth if needed.
Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, approximately 40 to 45 minutes.
Skim fat from the surface of chili as the chili cooks.
Garnish with desirable toppings, such as grated cheese, sour cream, onion, cilantro or parsley, and diced jalapeño.
about the author
Holly Bergstrom is the Brand Engagement Manager at Xtrema Cookware, and she oversees the creative direction of the company! Holly is passionate about minimizing toxic exposure and living a healthy and vibrant life form the inside out.
Holly enjoys cooking, educating, and creating healthy meals for her friends and family. She desires to help every home and kitchen relearn how to slow down, be present, and cook with intention and simplicity. You can follow Holly on @livefreeandveg.
It’s messy. It’s fun. The vegetables fall, food goes flying, there are laughs in the process as much as around the table. And if our safe cookware gets your family laughing at the kitchen table or brings you peace of mind when cooking for yourself, we’ve succeeded.