Ingredients:

  • 2 lbs ground beef (80/20 lean-to-fat ratio)
  • 2 large yellow onions, finely diced
  • 4 cloves garlic, minced
  • 1 large red bell pepper, diced
  • 1 large green bell pepper, diced
  • 1/4 cup chili powder
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper
  • 1 tsp unsweetened cocoa powder
  • 2 cans (15 oz each) kidney beans, rinsed and drained
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (28 oz) crushed tomatoes
  • 1 cup beef bone broth
  • 2 tbsp tomato paste

Instructions:

  1. Heat a large Dutch oven over medium high heat. Add the 2 lbs ground beef and break it into large chunks. Let it sit without stirring for 3 minutes until a deep brown crust forms.
  2. Once browned, remove the meat but keep about 2 tablespoons of the fat in the pot. Toss in the diced onions and peppers. Cook for 5 minutes until the onions are translucent and shimmering. Add the minced garlic during the last 60 seconds.
  3. Push the vegetables to the sides and add the tomato paste, chili powder, cumin, smoked paprika, cayenne, and cocoa powder to the center. Stir constantly for 2 minutes until the spices smell toasted and pungent.
  4. Pour in 1 cup of beef bone broth, using a wooden spoon to scrape all the brown bits (fond) off the bottom. Add the browned beef back in, followed by the crushed tomatoes and all the rinsed beans.
  5. Bring the mixture to a gentle bubble, then reduce heat to low. Cover partially and simmer for 1 hours 30 mins until the sauce is thick and velvety. Stir every 20 minutes to ensure nothing sticks to the bottom.
  6. Taste the chili. If the tomatoes feel too acidic, add a tiny pinch of sugar. If it’s too thick, splash in a little more broth. Serve in warmed bowls for the ultimate crowded table experience.