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:
- 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.
- 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.
- Reduce heat to medium, cover, and simmer until potatoes are tender, 15 to 17 minutes. Stir in olives and serve.
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