Ingredients:

  • 2 lbs ground beef (80/20 blend)
  • 1 tbsp neutral oil (avocado or grapeseed)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3 tbsp chili powder
  • 1 tbsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp cayenne pepper
  • 30 oz canned kidney beans, drained and rinsed
  • 15 oz canned black beans, drained and rinsed
  • 28 oz crushed tomatoes
  • 6 oz tomato paste
  • 1 cup beef bone broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp apple cider vinegar

Instructions:

  1. Heat oil in a large cast iron skillet over medium-high heat. Add the ground beef and sear until a deep, dark mahogany crust forms. Work in batches to avoid crowding the pan.
  2. Transfer the browned meat to the slow cooker, leaving the rendered fat in the skillet. Add diced onion and garlic to the skillet and sauté until softened.
  3. Add chili powder, smoked paprika, cumin, oregano, salt, and cayenne pepper to the skillet. Toast the spices in the hot fat for 60 seconds to bloom the essential oils.
  4. Transfer the onion and spice mixture into the slow cooker. Add kidney beans, black beans, crushed tomatoes, tomato paste, beef bone broth, and Worcestershire sauce. Stir to combine.
  5. Cover and cook on low for 6 hours until the beef is tender and the sauce is thick.
  6. Just before serving, stir in the apple cider vinegar to brighten the flavors and cut through the richness of the beef.