Ingredients:

  • 2 Tablespoons Olive Oil
  • 2 lbs Ground Beef (85/15 blend recommended)
  • 1 large Yellow Onion, diced
  • 1 large Green Bell Pepper, diced
  • 4 cloves Garlic, minced
  • 3 Tablespoons Chili Powder (Ancho or New Mexico blend preferred)
  • 2 Teaspoons Ground Cumin
  • 1 Teaspoon Dried Oregano (Mexican preferred)
  • 1 Teaspoon Smoked Paprika
  • 1/2 Teaspoon Cayenne Pepper (or to taste)
  • 1 (28-ounce) can Crushed Tomatoes (undrained)
  • 2 Cups Beef Broth (low sodium)
  • 1 (15-ounce) can Kidney Beans (rinsed & drained, optional)
  • 1 ounce Dark Chocolate (70% Cacao or higher)
  • 1 Tablespoon Apple Cider Vinegar
  • Salt and Freshly Ground Black Pepper to taste

Instructions:

  1. Bloom the Spices: In a dry large Dutch oven over medium heat, toast the chili powder, cumin, oregano, smoked paprika, and cayenne for 60 seconds until fragrant. Remove spices and set aside.
  2. Brown the Beef: Add olive oil to the pot. Increase heat to medium-high. Add ground beef and cook, breaking it up, until deeply browned. Drain off all but 1-2 tablespoons of excess fat.
  3. Sauté Aromatics: Reduce heat to medium. Add diced onion and bell pepper to the beef. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for one minute more until fragrant.
  4. Toast & Combine: Return the reserved, toasted spice blend to the pot. Stir well to coat the beef and vegetables, cooking for one minute to bloom the spices again.
  5. Simmer Base: Pour in the crushed tomatoes and beef broth. Stir well, scraping up any browned bits (fond) from the bottom of the pot. Bring the mixture to a gentle simmer.
  6. Deepen the Flavour: Reduce heat to low. Stir in the square of dark chocolate and the salt and pepper. Cover loosely and let simmer for at least 60 minutes, stirring occasionally.
  7. Finish: During the last 10 minutes of cooking, stir in the rinsed kidney beans (if using). Just before serving, stir in the tablespoon of apple cider vinegar. Taste and adjust seasoning.
  8. Rest: Turn off the heat and allow the chili to rest, covered, for 10 minutes before serving.