Ingredients:

  • 2 lbs ground beef (80/20 blend)
  • 1 large yellow onion, finely diced
  • 1 green bell pepper, diced
  • 1 jalapeño, seeded and minced
  • 4 cloves garlic, minced
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp unsweetened cocoa powder
  • 15 oz canned kidney beans, drained and rinsed
  • 15 oz canned black beans, drained and rinsed
  • 28 oz canned crushed tomatoes
  • 6 oz canned tomato paste
  • 1.5 cups beef bone broth

Instructions:

  1. Place the ground beef in your Dutch oven over medium high heat. Note: Don't crowd the pan; let it brown until a crust forms.
  2. Add diced onion, bell pepper, and jalapeño to the beef fat. Cook 5 minutes until the onions turn translucent and soft.
  3. Stir in garlic, chili powder, cumin, smoked paprika, oregano, salt, pepper, and cocoa powder. Note: Toasting the spices for 60 seconds awakens their oils.
  4. Push a space in the center and add the tomato paste. Cook 2 minutes until it smells sweet and looks dark red.
  5. Pour in 1/2 cup of the bone broth. Use your spoon to scrape up all the browned bits from the bottom.
  6. Pour in the remaining bone broth and the crushed tomatoes. Stir well to integrate the cocoa and spices.
  7. Fold in the drained kidney and black beans gently.
  8. Reduce heat to low and cover partially. Simmer for 45 minutes until the sauce is thick and glossy.
  9. Turn off the heat and let the pot sit for 10 minutes. Note: This allows the fibers in the beef to relax and absorb more juice.
  10. Taste and add a pinch more salt if the flavors don't pop immediately.