Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cans (15 oz each) pinto beans, drained and rinsed
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 2 tbsp tomato paste
  • 1 cup low-sodium beef broth
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper

Instructions:

  1. Heat the olive oil in a Dutch oven over medium high heat. Add the ground beef, breaking it apart with a spoon, and cook until browned and edges are slightly crisp. Drain excess fat if necessary. Note: Don't stir too constantly; let the meat sear.
  2. Lower the heat to medium. Stir in the diced onion and garlic, sautéing for 3-5 minutes until translucent and fragrant.
  3. Add the chili powder, cumin, smoked paprika, salt, pepper, and cayenne. Stir constantly for 60 seconds until the spices smell toasted and aromatic. Note: This is the blooming phase we talked about.
  4. Stir in the tomato paste and cook for 2 minutes until the paste darkens and caramelizes.
  5. Pour in the diced tomatoes with juices, beef broth, and rinsed pinto beans. Bring the mixture to a gentle boil.
  6. Reduce heat to low. Simmer uncovered for 25-30 minutes, stirring occasionally, until the liquid reduces and the chili achieves a thick, velvety consistency.
  7. Taste the sauce. If it needs more punch, add a pinch more salt or a dash of cayenne.
  8. Remove from heat and let it sit for 5 minutes before serving. This allows the sauce to settle and thicken further.