Ingredients:

  • 2 Tbsp Olive Oil or Vegetable Oil
  • 1 large Yellow Onion, finely diced
  • 1 Bell Pepper (red or green), diced
  • 4 Garlic Cloves, minced
  • 2 kg (2.5 lbs) Lean Ground Beef (85/15 recommended)
  • Kosher Salt & Black Pepper, to taste
  • 4 Tbsp Chili Powder (Ancho recommended)
  • 1 Tbsp Ground Cumin
  • 2 tsp Smoked Paprika
  • 1 tsp Dried Oregano (Mexican if possible)
  • ½ tsp Cayenne Pepper (adjust for desired heat)
  • 794 g (28 oz) Canned Crushed Tomatoes
  • 411 g (14.5 oz) Canned Diced Tomatoes
  • 480 ml (2 cups) Low-Sodium Beef Stock
  • 2 cans (850 g total) Canned Kidney Beans, rinsed and drained
  • 1 small square (10 g) Dark Chocolate (70% cocoa)
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Packed Brown Sugar
  • 1 tsp Apple Cider Vinegar

Instructions:

  1. Pat the ground beef dry and season generously with salt and pepper. Heat 1 Tbsp of oil in the Dutch oven over high heat. Brown the beef in batches, ensuring it gets a deep, rich colour. Remove the browned beef and set aside, leaving 1 Tbsp of drippings/fat in the pot.
  2. Reduce the heat to medium. Add the remaining 1 Tbsp of oil and sauté the diced onion and bell pepper until softened, about 6-8 minutes. Scrape up any browned bits from the base of the pot. Add the minced garlic and cook for 1 minute until fragrant.
  3. Push the sautéed vegetables to one side. Add the entire Spice Blend (Chili Powder, Cumin, Smoked Paprika, Oregano, Cayenne) into the exposed hot oil. Toast the spices for 30-60 seconds, stirring constantly, until they smell highly fragrant. Stir the spices and vegetables together to combine.
  4. Return the browned beef to the pot. Stir well to coat the meat and vegetables in the spiced mixture. Pour in the crushed and diced tomatoes and the beef stock. Stir in the Worcestershire sauce and brown sugar. Add the square of dark chocolate and bring the chili to a gentle simmer.
  5. Reduce the heat to the lowest setting, cover the pot partially, and let it simmer for a minimum of 90 minutes, or up to 3 hours, stirring every 30 minutes to prevent sticking.
  6. After the primary simmering time, stir in the rinsed and drained kidney beans. Continue simmering for another 15 minutes to allow the beans to heat through. Taste and adjust seasoning. Stir in the Apple Cider Vinegar just before serving for a bright finish.