Add the ground beef to a large pot over medium-high heat and cook, occasionally breaking up the beef, until the beef is browned, about 6 minutes.
Add the onion, tomato, and jalapeno in with the beef and cook, stirring occasionally and breaking up the tomatoes, until it starts boiling rapidly, about 5 minutes.
Stir in the paprika, cumin, garlic, cayenne, 2 tsp salt, and 1/4 tsp black pepper until combined.
Add the lentils and water to the pot then return to a boil.
Place a lid on the pot and reduce the heat to low.
Simmer the chili with the lid on, stirring occasionally, for about 30 minutes.
Take the lid off the pot and continue to simmer without the lid, stirring occasionally, over low heat, until chili thickens and lentils are tender, about 20 more minutes.
Season the chili with additional salt & pepper to taste.
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