Ingredients:

  • 2 kg (2.6 lbs) Ground Beef (85/15 fat ratio recommended)
  • 3 Tbsp (45 ml) Olive Oil or other neutral cooking oil, divided
  • 1 large Yellow Onion, diced finely (approx. 250g / 9 oz)
  • 1 large Red Bell Pepper, diced (approx. 200g / 7 oz)
  • 5 cloves Garlic, minced finely (approx. 25g / 0.9 oz)
  • 3 Tbsp (45 ml) High-Quality Chili Powder Blend
  • 1 Tbsp (15 ml) Ground Cumin
  • 1 Tbsp (15 ml) Smoked Paprika
  • 1 tsp (5 ml) Dried Oregano (Mexican oregano, if available)
  • 1/2 tsp (2.5 ml) Cayenne Pepper (Adjust to heat preference)
  • 1 tsp (5 ml) Unsweetened Cocoa Powder (optional)
  • 1 tsp (5 ml) Salt (plus more for seasoning)
  • 1/2 tsp (2.5 ml) Black Pepper
  • 120 ml (1/2 cup) Strong Black Coffee or Beef Broth (for deglazing)
  • 2 Tbsp (30 ml) Tomato Paste
  • 794 g (28 oz) Can Crushed Tomatoes (Fire-roasted adds depth)
  • 710 ml (3 cups) Low-Sodium Beef Broth
  • 1 Tbsp (15 ml) Worcestershire Sauce
  • 2 x 425 g (15 oz) Cans Kidney Beans, rinsed and drained
  • 1 Tbsp (15 ml) Red Wine Vinegar (or cider vinegar, added right at the end)

Instructions:

  1. Brown the Meat: Heat 1 Tbsp of oil in the Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up, until deeply browned and caramelized. Do not rush this step; the fond (brown bits) are crucial.
  2. Drain Fat: Drain off any excess fat from the pot. Remove the browned beef and set aside in a separate bowl.
  3. Sauté Aromatics: Add the remaining 2 Tbsp of oil to the pot. Reduce heat to medium. Add the diced onion and bell pepper. Cook for 6–8 minutes until softened and translucent, scraping up any fond left by the beef.
  4. Add Garlic and Paste: Stir in the minced garlic and tomato paste. Cook for 2 minutes until the tomato paste darkens slightly (this concentrates the flavour).
  5. Bloom the Spices (The Secret Step): Push the vegetables to one side. Add the chili powder, cumin, paprika, oregano, cayenne, cocoa powder, salt, and pepper directly into the exposed oil/tomato paste mixture. Cook, stirring constantly, for 60–90 seconds until highly fragrant. Caution: Do not let the spices burn.
  6. Deglaze: Pour in the coffee or broth. Scrape the bottom of the pot vigorously to lift any stuck bits (the key to complex flavour). Cook until the liquid is almost evaporated.
  7. Combine and Simmer: Return the browned beef to the pot. Stir in the crushed tomatoes, beef broth, and Worcestershire sauce. Bring the mixture to a strong simmer.
  8. Reduce Heat: Once simmering, reduce the heat to the lowest possible setting. Cover the pot, but leave the lid slightly ajar to allow steam to escape. Simmer for a minimum of 75 minutes, stirring every 20 minutes to prevent sticking.
  9. Add Beans: Stir in the rinsed and drained kidney beans. Continue to simmer, uncovered, for another 15 minutes to allow the beans to heat through and absorb the chili flavour.
  10. Final Seasoning and Rest: Taste the chili. Add additional salt, pepper, or cayenne as needed. Stir in the red wine vinegar—this brightens the flavour profile considerably. Remove the chili from the heat and allow it to rest, covered, for at least 15–20 minutes before serving.