Ingredients:

  • 2 lbs ground chuck (80/20 ratio)
  • 1 large yellow onion, finely diced
  • 1 red bell pepper, chopped into 1/2-inch pieces
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp unsweetened cocoa powder
  • 1/2 tsp cayenne pepper
  • 2 tsp kosher salt
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) kidney beans, rinsed and drained
  • 1 can (15 oz) black beans, rinsed and drained
  • 1.5 cups beef bone broth
  • 1 tbsp Worcestershire sauce

Instructions:

  1. Set a large Dutch oven over medium-high heat. Add the ground beef and cook, breaking it into small crumbles. Let the beef sit undisturbed for 3 minutes to develop a dark, savory crust. Once browned, remove the beef with a slotted spoon, leaving 2 tablespoons of fat in the pot.
  2. Add the diced onion and bell pepper to the remaining fat in the pot. Sauté until the onion edges are translucent and slightly charred. Add the minced garlic and tomato paste.
  3. Incorporate the entire spice blend (chili powder, cumin, paprika, oregano, cocoa powder, cayenne, and salt). Stir constantly for 1 minute until the spices smell nutty and the paste turns a deep brick red.
  4. Return the browned beef to the pot. Stir in the crushed tomatoes, rinsed beans, beef bone broth, and Worcestershire sauce.
  5. Bring the mixture to a rapid boil, then reduce heat to a simmer. Cook uncovered for 30 minutes, allowing the liquid to reduce and the starches from the beans to thicken the sauce.