Chili

• 2 lb lean ground beef
• 1 onions, diced
• 1 jalapeño, seeded and finely diced
• 4 cloves garlic, minced
• 2½ tbsp chili powder
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp mustard powder
• ½ tsp sweet paprika
• 1½ tbsp kosher salt
• ½ tsp fresly ground black pepper
• 1 green bell pepper, seeded and diced
• 28 ounces crushed tomatoes (1 can)
• 4 ounces diced green chiles (1 can)
• 14.5 ounces kidney beans (1 can), drained and rinsed
• 14.5 ounces black beans (1 can), drained and rinsed
• 3 cups beef broth or stock
• 2 tbsp tomato paste
• 1 tbsp cornmeal

In a large pot heat some oil over medium-high heat. Add the onion and cook until translucent (3-5 minutes). Add the garlic and cook for 30 seconds more. Add the ground beef and cook, breaking it apart as you mix it with the onions, until the meat has started to release some liquid, 4 minutes.

Stir in the tomato paste and all the spices. Cook for 1 minute until the spices become aromatic.

Add in remaining ingredients and bring to a boil. Reduce heat and simmer uncovered for 1 hour or until chili has reached desired thickness.

Taste the chili and adjust the seasoning with salt and pepper. Serve in bowls and top with scallions and shredded cheese.