Ingredients:

  • 2 Tbsp Olive oil or neutral cooking oil
  • 5 kg Coarsely ground beef (80/20 ratio recommended)
  • 1 large White or yellow onion, finely diced
  • 1 large Red bell pepper, finely diced
  • 6 cloves Garlic, minced
  • 1 Jalapeño pepper, seeded and finely minced (optional)
  • 4 Tbsp Chili powder (high-quality ancho or medium blend)
  • 2 Tbsp Ground cumin
  • 1 Tbsp Dried oregano (Mexican preferred)
  • 1 tsp Smoked paprika (Pimentón de la Vera)
  • 1 tsp Cayenne pepper (adjust to taste)
  • 1 tsp Kosher salt, plus more for seasoning
  • ½ tsp Freshly cracked black pepper
  • 1 x 794g (28 oz) can Crushed tomatoes
  • 1 x 425g (15 oz) can Tomato sauce (passata)
  • 250 ml (1 cup) Beef stock (low sodium)
  • 2 Tbsp Apple cider vinegar or red wine vinegar
  • 1 Tbsp Brown sugar (optional)
  • 1 tsp Unsweetened cocoa powder or dark chocolate shavings
  • 1 x 425g (15 oz) can Kidney beans, drained and rinsed
  • 1 x 425g (15 oz) can Pinto beans, drained and rinsed

Instructions:

  1. Prep Mise en Place: Dice all vegetables and measure out all spices and liquids. Drain and rinse the beans thoroughly.
  2. Sear the Beef: Heat 1 Tbsp of oil in the Dutch Oven over medium-high heat. Brown the ground beef in batches, ensuring it gets a deep, rich crust. Season lightly. Remove the beef and set aside, leaving the rendered fat in the pot.
  3. Sauté the Aromatics: Reduce the heat to medium. Add the remaining oil (if needed), onion, and bell pepper. Cook for 6-8 minutes, scraping up any browned bits from the bottom, until soft.
  4. Add Garlic and Jalapeño: Stir in the minced garlic and jalapeño. Cook for 1 minute until fragrant.
  5. Bloom the Spices: Push vegetables aside and add all the spice blend (chili powder, cumin, oregano, paprika, cayenne, salt, pepper) directly into the hot fat. Cook, stirring constantly, for 60 to 90 seconds to bloom the spices.
  6. Deglaze and Add Tomatoes: Return the seared beef to the pot. Stir well. Add the crushed tomatoes and tomato sauce, scraping the bottom again.
  7. Add Liquids and Depth: Pour in the beef stock, apple cider vinegar, brown sugar, and cocoa powder. Stir thoroughly. Bring to a gentle boil, then reduce heat to the lowest possible setting.
  8. The Long Simmer: Cover the pot partially and simmer slowly for at least 1 hour and 30 minutes. Stir every 20-30 minutes. The chili should thicken noticeably.
  9. Introduce Beans and Final Seasoning: After the initial simmer, stir in the drained beans. Continue to simmer, uncovered, for another 30 minutes.
  10. Rest and Adjust: Taste and adjust salt, pepper, or heat. Turn off the heat and let the chili rest, uncovered, for 15-30 minutes before serving to allow flavors to marry fully.