5 from 35 reviews


  • 1 pound ground beef (or 1 pound stew meat chunks)
  • 28 ounce can whole tomatoes or 1½ pounds (4 cups chopped) fresh tomatoes
  • 16 ounce can tomato sauce or 2 more cups fresh diced tomatoes
  • 1 big old onion (softball-sized)
  • 6 cloves garlic, minced (2 tablespoons)
  • 25 jalapenos, chopped (depending on your taste)
  • 1 tablespoon ground cumin
  • 3 tablespoons chili powder
  • 1 teaspoon salt
  • Optional (for thickening if desired): 1 corn tortilla, torn up
  • Optional: 15 ounce can kidney or pinto beans; for more heat, add a couple of chili petins (similar to bird-eye peppers)


  1. Chop the onion into about 1 inch chunks, mince the garlic, and dice the jalapenos.
  2. Break the ground meat up into a large pot and brown over medium-high heat. If using stew meat, sear the chunks on all sides.
  3. Add everything else (except the beans if you decide to use them) and bring to a boil over medium heat. Reduce heat, cover and simmer 1 hour if using ground meat, 2 hours if using stew meat.
  4. Add the beans (drained and rinsed) if you want. Taste and add more salt if it needs it. If you’d like it thicker, stir in the corn tortilla pieces.
  5. Simmer another 30 minutes.

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