Ingredients:

  • 2 lbs 80/20 ground beef
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 green bell pepper, diced
  • 2 cans (15 oz each) kidney beans, rinsed and drained
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) diced tomatoes with green chiles
  • 1 cup low-sodium beef bone broth
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tbsp brown sugar
  • 1 tsp unsweetened cocoa powder

Instructions:

  1. Place a cast iron skillet over medium-high heat. Add the ground beef and cook until deeply browned, breaking it into small crumbles. Drain approximately 25% of the excess fat if desired, but retain enough to sauté the aromatics.
  2. Add the diced yellow onion and green bell pepper to the skillet with the beef. Sauté for 5 minutes until softened, then add the minced garlic and cook for an additional 60 seconds.
  3. Sprinkle the chili powder, ground cumin, and smoked paprika over the beef mixture. Stir constantly for 60 seconds to bloom the spices in the hot fat, unlocking their aromatic oils.
  4. Transfer the beef and aromatic mixture into a 6-quart or larger slow cooker.
  5. Add the kidney beans, crushed tomatoes, diced tomatoes with green chiles, beef bone broth, brown sugar, and cocoa powder to the slow cooker. Stir thoroughly to combine.
  6. Cover and cook on Low for 6 hours. The low and slow heat will transform the collagen into gelatin, naturally thickening the chili into a velvety sauce.