Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 lb Italian sausage, casings removed
  • 1 large yellow onion, finely diced
  • 1 red bell pepper, chopped
  • 4 cloves garlic, minced
  • 2 jalapeños, de-seeded and minced
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp tomato paste
  • 28 oz crushed tomatoes
  • 15 oz kidney beans, rinsed and drained
  • 15 oz black beans, rinsed and drained
  • 1.5 cups beef bone broth

Instructions:

  1. Place the ground beef in your Dutch oven over medium high heat until deeply browned and crumbly.
  2. Stir in the Italian sausage, breaking it up with your spoon until no pink remains.
  3. Toss in the diced onion, red pepper, and jalapeños until the onions are translucent and soft.
  4. Stir in the minced garlic for exactly 60 seconds until the aroma fills the room.
  5. Sprinkle the chili powder, cumin, smoked paprika, salt, and pepper over the meat until the spices smell toasted.
  6. Clear a small circle in the center, add the tomato paste, and cook until it turns a dark mahogany color.
  7. Pour in the beef bone broth and scrape the bottom of the pot until all the brown bits are incorporated.
  8. Stir in the crushed tomatoes, kidney beans, and black beans until the mixture is well combined.
  9. Reduce heat to low and let it bubble gently for 30 minutes until the sauce is thick and velvety.
  10. Turn off the heat and let the pot sit for 10 minutes until the flavors have fully married.