Ingredients:

  • 2 lbs Lean Ground Beef (90/10)
  • 4 slices thick-cut bacon, finely chopped
  • 1 large yellow onion, finely diced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced
  • 4 cloves garlic, smashed and minced
  • 2 cans (15 oz each) Kidney beans, rinsed and drained
  • 1 can (28 oz) Crushed tomatoes
  • 1 cup strong beef broth
  • 2 tbsp tomato paste
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tbsp unsweetened cocoa powder
  • 1 tbsp Worcestershire sauce
  • Salt to taste
  • Cracked black pepper to taste

Instructions:

  1. Place the chopped bacon in your cold Dutch oven and turn the heat to medium. Cook 8 minutes until the fat has rendered and the bits are shatter crisp.
  2. Remove the bacon bits (keep the fat!) and add the 2 lbs Lean Ground Beef. Increase heat to medium high. Cook 7 minutes until deeply browned and no longer steaming.
  3. Remove the beef and add the onion, bell pepper, and jalapeño to the pot. Cook 5 minutes until the onions are translucent and soft.
  4. Stir in the garlic, chili powder, cumin, smoked paprika, and cocoa powder. Cook 2 minutes until the kitchen smells like a spice market.
  5. Push the vegetables to the side and add the 2 tbsp tomato paste to the center. Cook 3 minutes until it turns a dark mahogany color.
  6. Pour in the 1 cup strong beef broth and the 1 tbsp Worcestershire sauce. Scrape the bottom of the pot until all the brown bits are dissolved into the liquid.
  7. Return the beef and bacon to the pot. Stir in the 1 can (28 oz) Crushed tomatoes and the 2 cans (15 oz each) Kidney beans.
  8. Bring the mixture to a gentle boil, then immediately turn the heat to low. Cover partially and simmer for 50 minutes until the sauce has thickened and the flavors are fused.
  9. Taste the chili and add salt and pepper as needed. Turn off the heat and let it sit for 10 minutes until the surface looks slightly glossy.