Ingredients:

  • 2 lbs Ground Beef (80/20 recommended)
  • 1 large Yellow Onion, diced
  • 1 medium Green Bell Pepper, diced
  • 6 cloves Garlic, minced
  • 2 Tbsp Neutral Cooking Oil (Canola/Vegetable)
  • 3 Tbsp Chili Powder (Ancho/New Mexico Blend)
  • 1 Tbsp Ground Cumin
  • 1 tsp Dried Mexican Oregano
  • 1 tsp Smoked Paprika
  • ½ tsp Chipotle Chili Powder
  • 1 tsp Unsweetened Cocoa Powder
  • 1½ tsp Salt (Kosher or Sea Salt)
  • ½ tsp Black Pepper, freshly ground
  • 2 Tbsp Tomato Paste
  • 1 (28 oz) can Crushed Tomatoes
  • 2 cups Beef Stock (low sodium)
  • 1 (15 oz) can Kidney Beans, drained and rinsed
  • 1 (15 oz) can Pinto Beans, drained and rinsed
  • 1 Tbsp Apple Cider Vinegar (or Red Wine Vinegar)

Instructions:

  1. Brown the Beef: Heat a Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until deeply browned and crisp (8-10 minutes).
  2. Drain the Fat: Transfer the browned beef to a colander lined with kitchen roll to drain excess fat. Set beef aside. Drain all but 2 tablespoons of fat from the Dutch oven.
  3. Sauté Aromatics: Add the 2 Tbsp of oil (if needed) and heat to medium. Add the diced onion and bell pepper. Sauté for 6-8 minutes until softened and beginning to sweeten.
  4. Add Garlic and Paste: Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant and the tomato paste has deepened in colour.
  5. Bloom the Spices: Reduce the heat to low. Add the entire spice blend (Chili Powder, Cumin, Oregano, Paprika, Chipotle, Cocoa, Salt, Pepper) directly into the pot with the aromatics. Stir constantly for 60–90 seconds until incredibly fragrant. Do not let them burn.
  6. Deglaze: Pour in ½ cup (120 ml) of the beef stock. Use a wooden spoon to vigorously scrape up any flavourful browned bits ('fond') stuck to the bottom of the pot.
  7. Combine Ingredients: Return the drained beef to the pot. Stir well to coat everything. Add the crushed tomatoes, the remaining beef stock, and the drained and rinsed beans.
  8. Slow Simmer: Bring the mixture up to a gentle boil, then immediately reduce the heat to the lowest setting possible—a bare, gentle bubble. Cover the pot partially and simmer for a minimum of 2 hours, stirring every 30 minutes. The chili should thicken substantially.
  9. Taste and Adjust: After 2 hours, taste the chili. Stir in the 1 Tbsp of vinegar. Check the seasoning and add more salt as needed to make the flavours truly pop.
  10. Rest: Remove the chili from the heat, cover fully, and let it rest for 15 minutes before serving. This allows the flavours to settle.