Ingredients:

  • 2 lbs ground beef (80/20 blend)
  • 1 large yellow onion, finely diced (approx. 250g)
  • 4 cloves garlic, minced
  • 1 green bell pepper, diced
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 2 cans kidney beans (drained and rinsed)
  • 1 can (28 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 1 cup beef bone broth
  • 1 tbsp Worcestershire sauce
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Place the 2 lbs of ground beef in a hot skillet over medium high heat. Note: Don't move it for 2 minutes to let a crust form.
  2. Add the diced yellow onion and green bell pepper to the beef. Note: Cook 5 minutes until the onions are translucent and the beef is fully browned.
  3. Toss in the 4 minced cloves. Note: Cook for only 60 seconds until the garlic is fragrant to avoid burning it.
  4. Stir in the chili powder, cumin, smoked paprika, and cayenne directly into the meat mixture. Note: Toasting the spices in the beef fat unlocks their oils.
  5. Add the 2 tbsp of tomato paste and stir well. Note: Fry for 1-2 minutes until the paste turns a deep brick red.
  6. Pour in the 1 cup of beef bone broth and use your spoon to scrape the bottom of the skillet. Note: This captures all the flavor stuck to the pan.
  7. Pour the entire skillet contents into your 6 quart crockpot.
  8. Stir in the 28 oz of crushed tomatoes and 1 tbsp of Worcestershire sauce.
  9. Add the 2 cans of rinsed kidney beans and stir gently to combine everything.
  10. Cover and cook on Low for 6 hours. Note: Cooking on high for 3-4 hours works, but low heat yields better texture.