Ingredients:

  • 2 lbs Ground Beef Chuck (15-20% fat)
  • 1 large Yellow Onion
  • 1 medium Red Bell Pepper
  • 4 cloves Garlic
  • 1 tbsp Olive Oil
  • 3 tbsp Chili Powder
  • 1 tbsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 1 tsp Unsweetened Cocoa Powder
  • 1.5 cups Beef Stock
  • 28 oz Crushed Tomatoes
  • 2 tbsp Tomato Paste
  • 15 oz Red Kidney Beans
  • 1 tbsp Worcestershire Sauce
  • 0.5 tsp Salt
  • 0.5 tsp Black Pepper

Instructions:

  1. Heat the 1 tbsp Olive Oil in your pot over medium high heat. Add the 2 lbs Ground Beef Chuck, breaking it apart with your spoon. Let it sit undisturbed for 3 minutes until a brown crust forms on the bottom.
  2. Add the 1 large Yellow Onion and 1 medium Red Bell Pepper to the beef. Cook for 5 minutes until the onion is translucent and soft.
  3. Stir in the 4 cloves Garlic, 3 tbsp Chili Powder, 1 tbsp Ground Cumin, 1 tsp Smoked Paprika, 1 tsp Dried Oregano, and 1 tsp Unsweetened Cocoa Powder. Cook for 1 minute until the kitchen smells like a spice market.
  4. Add the 2 tbsp Tomato Paste and 1 tbsp Worcestershire Sauce. Stir well for another minute, then pour in the 1.5 cups Beef Stock. Use your spoon to scrape up every last bit of flavor from the bottom.
  5. Pour in the 28 oz Crushed Tomatoes and the 15 oz Red Kidney Beans. Bring the mixture to a boil, then immediately turn the heat down to low. Cover the pot halfway with a lid.
  6. Simmer for 45 minutes to 1 hour, stirring occasionally. You want the liquid to reduce until the sauce is thick and glossy.
  7. Taste the chili. Add the 0.5 tsp Salt and 0.5 tsp Black Pepper now.
  8. Turn off the heat and let the pot sit for 10 minutes before serving. This allows the fibers in the beef to relax and soak up the sauce, making it incredibly tender.