Ingredients:

  • 2 lbs (900 g) Ground Chuck Beef (80/20)
  • 2 Tbsp Olive Oil
  • 1 large Yellow Onion, diced
  • 1 Red Bell Pepper, diced
  • 1 small Jalapeño, finely diced (seeds and membrane removed)
  • 4 cloves Garlic, minced
  • 3 Tbsp Tomato Paste
  • 4 Tbsp Chili Powder (Ancho/New Mexico)
  • 2 tsp Ground Cumin
  • 1 tsp Dried Oregano (Mexican preferred)
  • 1 tsp Smoked Paprika
  • 1 tsp Unsweetened Cocoa Powder
  • ½ tsp Cayenne Pepper (or to taste)
  • 5 tsp Fine Sea Salt
  • ½ tsp Black Pepper
  • 28 oz Canned Diced Tomatoes, undrained
  • 4 cups Low Sodium Beef Stock
  • 15 oz Canned Kidney Beans, rinsed and drained
  • 15 oz Canned Pinto Beans, rinsed and drained
  • 1 Tbsp Apple Cider Vinegar
  • 1 tsp Fresh Lime Juice

Instructions:

  1. Prep Aromatics: Dice the onion, bell pepper, and jalapeño. Mince the garlic. Have all spices measured and ready (mise en place!).
  2. Sear the Beef: Heat oil in a large Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up, until deeply browned.
  3. Drain the Fat: Drain off most of the rendered fat and return the beef to the pot.
  4. Sauté Aromatics: Reduce heat to medium. Add onions, bell pepper, and jalapeño. Sauté for 6–8 minutes until the onions are translucent and the vegetables have softened.
  5. Toast Garlic: Add minced garlic and cook for 1 minute until fragrant.
  6. Add Tomato Paste & Spices: Push the meat and vegetables aside, creating a well. Add the tomato paste and cook for 1–2 minutes, stirring until it deepens in colour.
  7. Bloom the Spices: Add the chili powder, cumin, oregano, smoked paprika, cocoa powder, cayenne, salt, and pepper into the tomato paste and fat. Cook, stirring constantly, for 60 seconds to dramatically boost their flavour profile.
  8. Deglaze and Add Liquid: Pour in the beef stock and scrape up any browned bits (fond) from the bottom of the pot. Add the diced tomatoes and stir to combine.
  9. Bring to a Boil, then Simmer: Bring the chili up to a gentle boil, then immediately reduce the heat to low. Cover the pot slightly ajar and simmer for at least 90 minutes, stirring every 20 minutes.
  10. Add Beans: Stir in the rinsed and drained kidney and pinto beans during the last 15 minutes of simmering.
  11. Finish and Adjust: Remove from heat. Stir in the apple cider vinegar and fresh lime juice. Taste and adjust seasoning—you will likely need more salt.