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Cumin Oregano Mexican Chili on a plate

Cumin Oregano Mexican Chili

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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 cumin seeds in a dry skillet over medium 30 seconds until fragrant; grind in a spice grinder or mortar and pestle.
  2. Heat oil in a large pot over medium-high; brown beef about 8 minutes, breaking up with a spoon. Drain fat.
  3. Cook onion about 5 minutes until soft; add garlic and cook 1 more minute.
  4. Stir in ground cumin, oregano, paprika, cayenne, salt, and pepper; cook 1 minute to bloom spices.
  5. Stir in tomatoes, paste, beans, and broth thoroughly.
  6. Boil; reduce heat to low and simmer uncovered 90 minutes, stirring occasionally, until thickened and flavors blend.
  7. Add salt to taste; serve.