Ingredients:

  • 2 lbs ground beef (80/20 lean sirloin)
  • 1 large yellow onion, finely diced
  • 1 red bell pepper, chopped
  • 4 cloves garlic, minced
  • 2 tbsp olive oil
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp cayenne pepper
  • 1 tbsp brown sugar
  • 1.5 tsp salt
  • 1 tsp black pepper
  • 28 oz crushed tomatoes
  • 15 oz diced tomatoes with green chiles
  • 2 tbsp tomato paste
  • 1 cup low sodium beef broth
  • 30 oz red kidney beans, rinsed and drained

Instructions:

  1. Heat the pot. Add 2 tbsp olive oil to your Dutch oven over medium high heat until it shimmers.
  2. Brown the beef. Add 2 lbs ground beef and 1.5 tsp salt. Cook until the meat is deeply browned and crispy on the edges, about 8 minutes.
  3. Drain the fat. Remove most of the rendered fat, leaving about 1 tbsp in the pot for sautéing the vegetables.
  4. Sauté the aromatics. Add the finely diced onion and chopped red bell pepper. Cook for 5 minutes until the onions are translucent and soft.
  5. Add the garlic and paste. Stir in 4 cloves minced garlic and 2 tbsp tomato paste. Cook for 2 minutes until the paste turns a dark brick red color.
  6. Bloom the spices. Add the chili powder, cumin, smoked paprika, oregano, cayenne, and black pepper. Stir constantly for 60 seconds until the room smells incredibly fragrant.
  7. Deglaze and combine. Pour in 1 cup beef broth and scrape the bottom of the pot. Add the crushed tomatoes, diced tomatoes with chiles, and brown sugar.
  8. Simmer it low. Reduce heat to low. Cover partially and simmer for 45 minutes, stirring occasionally.
  9. Incorporate the beans. Add the 30 oz rinsed kidney beans. Simmer uncovered for another 30 minutes until the sauce is thick and velvety.
  10. Final Seasoning. Taste the chili. Add more salt or a splash of lime juice if the flavors need a lift.