Directions

1. 1

   Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over high heat. Season the beef cubes generously with kosher salt and freshly ground pepper. Working in batches to avoid crowding, add half of the beef to the pot in a single layer. Cook, turning occasionally, until deeply browned on all sides, approximately 4 minutes. Transfer the browned beef to a clean bowl using a slotted spoon. Add another 1 tablespoon of vegetable oil to the pot and repeat with the remaining beef, cooking until browned and then transferring to the bowl.

2. 2

   Reduce heat to medium and add the remaining 2 tablespoons of vegetable oil to the pot. Add the chopped onion and cook, stirring occasionally, until softened and golden brown, about 5 minutes. Stir in the finely chopped garlic and jalapeño pepper and continue cooking, stirring often, until fragrant and softened, approximately 2 minutes.

3. 3

   Add the chili powder, ground cumin, 1/2 teaspoon of kosher salt, and tomato paste to the pot. Stir constantly until the mixture becomes a deep, rich red color and becomes fragrant, about 2 minutes.

4. 4

   Return the browned beef and any accumulated juices from the bowl to the pot. Add the canned diced tomatoes with their juice, beef broth, and water. Bring the mixture to a boil over high heat, then reduce the heat to maintain a gentle simmer. Cook uncovered, stirring occasionally and scraping the bottom of the pot to release any browned bits, until the beef is very tender and easily pierced with a fork, approximately 1 hour and 30 minutes.

5. 5

   Add the kidney beans with their liquid to the pot and stir well to combine. Continue simmering, uncovered, until the chili thickens and the flavors meld together, 20 to 30 minutes. Taste and adjust the seasoning with additional kosher salt, black pepper, and chili powder as desired. Serve hot with desired toppings.