Using canned fire-roasted tomatoes added smoky complexity to the chili.
Before You Begin
Serve this chili with warm flour tortillas, sour cream, and hot sauce.
Instructions
Combine beef, 1 teaspoon salt, and pepper in Dutch oven and cook over medium-high heat, breaking up meat with wooden spoon, until beginning to brown, about 10 minutes.
Stir in onion, jalapeño, chili powder, and garlic and cook until vegetables are softened, about 2 minutes. Stir in tomatoes, broth, potatoes, and remaining ¾ teaspoon salt and bring to boil, scraping up any browned bits.
Reduce heat to medium, cover, and simmer until potatoes are tender, 15 to 17 minutes. Stir in olives and serve.
33 Comments