Ingredients:

  • 2 tbsp neutral oil (avocado or grapeseed)
  • 1 large yellow onion, finely diced (approx. 250g)
  • 1 large green bell pepper, diced (approx. 150g)
  • 4 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 2 lbs ground beef (80/20 lean-to-fat ratio)
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • 1 tsp sea salt
  • 1 tbsp tomato paste
  • 28 oz crushed tomatoes
  • 15 oz kidney beans, drained and rinsed
  • 15 oz black beans, drained and rinsed
  • 1 cup beef bone broth
  • 1 tsp unsweetened cocoa powder

Instructions:

  1. Heat the neutral oil in a large heavy bottomed pot over medium high heat. Add the diced onion and green bell pepper. Sauté for 5 to 7 minutes until the onions are translucent and slightly golden. Note: This creates the foundational sweetness for the entire dish.
  2. Add the 2 lbs ground beef to the pot, breaking it up with a wooden spoon. Cook for 8 minutes until no pink remains and the meat is deeply browned. Once browned, stir in the 4 cloves minced garlic and 1 minced jalapeño. Immediately add the 3 tbsp chili powder, 1 tbsp cumin, 1 tsp smoked paprika, 1 tsp oregano, and 1/2 tsp cayenne. Note: Sautéing the spices in the meat fat for 60 seconds blooms their flavor.
  3. Stir in the 1 tbsp tomato paste, coating the meat and vegetables. Pour in the 28 oz crushed tomatoes, the 15 oz kidney beans, 15 oz black beans, and 1 cup beef bone broth. Add the 1 tsp cocoa powder and 1 tsp sea salt. Stir well to combine all ingredients. Note: Scraping the bottom of the pot (deglazing) releases the browned bits of meat which are packed with flavor.
  4. Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 45 minutes until the liquid has thickened and the flavors are fused. Stir occasionally to prevent the bottom from scorching. Note: Simmering without a lid allows excess moisture to evaporate, concentrating the savory notes.