Ingredients:

  • 2 lbs lean ground beef (85/15 blend)
  • 1 large yellow onion, finely diced
  • 1 large green bell pepper, diced
  • 4 cloves garlic, minced
  • 2 tbsp neutral oil
  • 1/4 cup chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp tomato paste
  • 28 oz crushed tomatoes
  • 15 oz red kidney beans, drained and rinsed
  • 15 oz black beans, drained and rinsed
  • 1.5 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp brown sugar

Instructions:

  1. Heat the oil in your large pot over medium high heat. Add the 2 lbs ground beef and cook until deep brown and crumbly. Note: Don't move the meat too much at first; let it sit to get a good sear.
  2. Add the diced onion and green bell pepper to the beef. Cook for about 5 minutes until the onions turn translucent and soft.
  3. Stir in the 4 cloves of minced garlic. Cook for 1 minute until you can smell the aroma clearly. Note: Garlic burns quickly, so keep it moving.
  4. Add the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir constantly for 2 minutes until the spices smell toasted and fragrant.
  5. Push the meat to the sides and add the tomato paste to the center. Fry it for 2 minutes until it darkens in color.
  6. Pour in the 1.5 cups of beef broth and Worcestershire sauce. Scrape the bottom of the pot until all the browned bits are dissolved.
  7. Stir in the crushed tomatoes, red kidney beans, black beans, and brown sugar. Mix until everything is well combined.
  8. Reduce the heat to low and cover partially. Let it simmer for 45 minutes until the sauce is thick and glossy.