Ingredients:

  • 2 Tbsp Neutral Cooking Oil (Rapeseed or Vegetable Oil)
  • 1 Large Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 1 kg (2.2 lbs) Ground Beef (80/20 ratio)
  • 1 tsp Fine Sea Salt (for seasoning the meat)
  • 3 Tbsp Quality Chili Powder (Ancho and New Mexico blend)
  • 1 Tbsp Ground Cumin
  • 1 Tbsp Smoked Paprika (Spanish Pimentón)
  • 1 tsp Dried Oregano (Mexican if available)
  • 1/2 tsp Cayenne Pepper (adjust to heat)
  • 1 tsp Unsweetened Cocoa Powder
  • 2 x 400g Tins Diced Tomatoes (undrained)
  • 700 ml (3 cups) Quality Beef Stock (low sodium)
  • 2 Tbsp Apple Cider Vinegar or Red Wine Vinegar
  • 2 Bay Leaves
  • 2 x 400g Tins Kidney Beans or Black Beans, rinsed and drained
  • 1 tsp Salt, or to taste
  • 1/2 tsp Freshly Ground Black Pepper, or to taste

Instructions:

  1. Prep Mise en Place: Dice the onion and mince the garlic. Measure out all dry spices into a single small bowl. Drain and rinse the canned beans.
  2. Sauté Aromatics: Heat the oil in the Dutch Oven over medium heat. Add the diced onion and sauté gently until soft and translucent (about 6-8 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  3. Brown the Beef: Increase the heat to medium-high. Add the ground beef and the initial teaspoon of salt. Brown the meat thoroughly, breaking it up with your spoon, until no pink remains.
  4. Drain Excess Fat: If using 80/20 beef, use a ladle to carefully scoop out and discard any major excess rendered fat, leaving about 1-2 Tbsp for spice blooming.
  5. Bloom the Spices: Reduce heat to medium-low. Sprinkle the pre-measured spices (Chili Powder, Cumin, Smoked Paprika, Oregano, Cayenne, Cocoa Powder) directly over the beef and stir constantly for 60 to 90 seconds. This toasts the spices and deepens the flavor.
  6. Deglaze and Add Liquids: Pour in the diced tomatoes (with juice) and stir well, scraping up any delicious browned bits (fond) from the bottom of the pot.
  7. Introduce Stock and Acid: Add the beef stock and the vinegar. Toss in the two bay leaves. Bring the mixture to a strong simmer, then immediately reduce the heat to the lowest setting, maintaining a gentle bubble.
  8. The Long Wait: Cover the pot loosely and simmer for at least 1 hour 30 minutes (up to 2 hours), stirring every 20-30 minutes to prevent sticking. The chili should darken significantly.
  9. Add the Beans: Stir in the rinsed and drained kidney/black beans. Simmer uncovered for a final 15 minutes to allow the beans to heat through and absorb some of the chili liquid.
  10. Final Seasoning and Resting: Remove the bay leaves. Taste the chili and adjust salt, pepper, or add more cayenne if needed. Turn the heat off, cover the pot tightly, and let the chili rest for 15-20 minutes before serving. Resting allows the ingredients to meld and thickens the chili naturally.