Classic Beanless Chili

Ingredients:

• 2 lb ground beef (80/20 or 85/15)
• 1 large yellow onion, diced
• 3 jalapeño, finely diced
• 2 tsp minced garlic
• 2 cans (14.5 oz each) fire-roasted diced tomatoes
• 2 cans (10 oz each) Rotel diced tomatoes with green chiles
• 1 can (28 oz) crushed tomatoes
• 2 tbsp tomato paste
• 1 cup beef broth
• 3 tsp paprika
• 3 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp oregano
• 1/2 tsp cayenne
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 tbsp Worcestershire sauce

Directions:

1. Heat a large pot over medium-high heat. Brown the beef, breaking into small pieces. Drain excess grease if there's a lot, but leave a little bit behind.
2. Add the onion and jalapeño. Cook for about 7-10 minutes until they've softened and start to brown.
3. Add the seasoning blend. Cook for about 1 minute.
4. Stir in the tomato paste and cook it for another 1-2 minutes until it darkens slightly.
5. Add the diced tomatoes, Rotel, crushed tomatoes, beef broth, and Worcestershire sauce. Stir everything well.
6. Bring to a boil, then simmer uncovered over low heat for 60-90 minutes, stirring occasionally.