Picadillo-Style Beef Chili

Can a quick chili be as flavorful as long-cooked versions? Yes—and the proof is in the pot.

Serve this chili with warm flour tortillas, sour cream, and hot sauce.

Serves: 4
Time: 30 Minutes

Ingredients:

• 1 pound Walden Local ground beef
• 1 3/4 teaspoons table salt, divided
• 1 teaspoon pepper
• 1 onion, chopped fine
• 1 jalapeño chile, stemmed, halved, seeded, and sliced thin
• 1 1/2 tablespoons chili powder
• 3 garlic cloves, minced
• 2 (14.5-ounce) cans fire-roasted diced tomatoes, drained
• 2 cups Walden Local chicken bone broth
• 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
• 1/2 cup pimento-stuffed green olives, sliced thin

Instructions:

1. 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.
2. Stir in onion, jalapeño, chili powder, and garlic and cook until vegetables are softened, about 2 minutes. Stir in tomatoes, broth, potatoes, and remaining 3/4 teaspoon salt and bring to boil, scraping up any browned bits.
3. Reduce heat to medium, cover, and simmer until potatoes are tender, 15 to 17 minutes. Stir in olives and serve.