Ingredients:

  • 2 Tbsp Olive Oil or Neutral Cooking Oil
  • 1 large Yellow Onion, finely diced
  • 1 medium Bell Pepper (Red or Green), diced
  • 4 cloves Minced Garlic
  • 2 lbs Ground Beef (85/15 lean ratio suggested)
  • Salt & Freshly Ground Black Pepper, to taste
  • 3 Tbsp Chili Powder (Ancho or standard blend)
  • 1 Tbsp Ground Cumin
  • 2 tsp Smoked Paprika (Pimentón Ahumado)
  • 1 tsp Dried Oregano (Mexican variety preferred)
  • 1 tsp Unsweetened Cocoa Powder
  • 1/2 tsp Cayenne Pepper (adjust to preference)
  • 1/2 cup Dry Red Wine (optional, e.g., Cabernet Sauvignon)
  • 2 cups Beef Stock (low sodium)
  • 28 oz can Crushed Tomatoes
  • 2 Tbsp Tomato Paste
  • 2 x 15 oz cans Kidney Beans, drained and rinsed
  • 1 tsp Apple Cider Vinegar (or red wine vinegar)

Instructions:

  1. Sauté the Aromatics: Heat the oil in a Dutch oven over medium heat. Add the diced onion and bell pepper. Cook for 8–10 minutes until soft and translucent (sweating, not browning).
  2. Add Garlic: Stir in the minced garlic and cook for 60 seconds until fragrant. Do not burn the garlic.
  3. Brown the Beef: Increase the heat to medium-high. Add the ground beef and season generously with salt and pepper. Break up the beef with a spoon and cook until fully browned. Drain off any excess fat if necessary.
  4. Bloom the Spices: Reduce the heat to low. Stir in the tomato paste, followed by the chili powder, cumin, paprika, oregano, cocoa, and cayenne. Cook, stirring constantly, for 1–2 minutes. This step releases the essential oils and boosts flavor.
  5. Deglaze: Pour in the red wine (if using). Scrape the bottom of the pot vigorously with your spoon to lift all the browned bits (fond). Cook until the wine has reduced by half (about 3 minutes).
  6. Add Liquids: Stir in the crushed tomatoes and the beef stock. Bring the mixture to a gentle boil.
  7. Simmer: Once boiling, reduce the heat immediately to the lowest setting, ensuring only a gentle bubble remains. Cover the pot partially, leaving a slight gap for steam to escape.
  8. Cook for Flavour: Simmer for a minimum of 90 minutes (1 hour 30 minutes), or up to 2 hours. Stir every 30 minutes to prevent sticking. The chili should thicken significantly.
  9. Introduce Beans: Stir in the rinsed and drained kidney beans during the last 15 minutes of the simmer. Continue cooking until the beans are heated through.
  10. Final Seasoning: Remove the chili from the heat. Taste and adjust seasoning with additional salt, pepper, or cayenne if needed. Stir in the apple cider vinegar to brighten the flavor.
  11. Rest (Optional but Recommended): For maximum flavour, let the chili rest for 15 minutes off the heat before serving, or refrigerate and reheat the next day.