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Cumin Oregano Mexican Chili

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons whole cumin seeds
  • 2 pounds ground beef
  • 1 large white onion diced
  • 4 cloves garlic minced
  • 2 tablespoons Mexican oregano
  • 2 cans 14.5 oz each diced tomatoes
  • 2 cans 15 oz each pinto beans, drained and rinsed
  • 2 cups beef broth
  • 3 tablespoons tomato paste
  • 2 teaspoons smoked paprika
  • 1 teaspoon cayenne pepper
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable oil

Method
 

  1. Toast the cumin seeds in a dry skillet over medium heat for 30 seconds until fragrant, then grind them in a spice grinder or mortar and pestle.
  2. Heat vegetable oil in a large pot over medium-high heat and brown the ground beef, breaking it up with a spoon, about 8 minutes. Drain excess fat.
  3. Add the diced onion to the pot and cook until softened, about 5 minutes, then add garlic and cook for 1 minute more.
  4. Stir in the ground toasted cumin, Mexican oregano, smoked paprika, cayenne, salt, and black pepper, cooking for 1 minute to bloom the spices.
  5. Add the diced tomatoes, tomato paste, beans, and beef broth, stirring to combine everything well.
  6. Bring the chili to a boil, then reduce heat to low and simmer uncovered for 90 minutes, stirring occasionally, until thickened and flavors are melded.
  7. Taste and adjust seasoning with additional salt if needed before serving.