Ingredients:

  • 1 tbsp olive oil
  • 1 medium white onion, diced
  • 1 large red bell pepper, diced
  • 1 medium poblano pepper, diced
  • 4 cloves garlic, minced
  • 2 lbs lean ground beef
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp tomato paste
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 cups low-sodium beef bone broth
  • 1 tbsp apple cider vinegar

Instructions:

  1. Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat.
  2. Add the ground beef, breaking it apart with a spoon. Cook until the beef is deeply browned and the edges are crisp.
  3. Remove the beef with a slotted spoon, leaving about 1 tbsp of fat in the pot.
  4. Add the diced onion, red bell pepper, and poblano pepper. Sauté for 5–7 minutes until the onions are translucent and the peppers have softened.
  5. Stir in the minced garlic and cook for 60 seconds until fragrant.
  6. Add the chili powder, cumin, smoked paprika, salt, and pepper. Stir constantly for 2 minutes to bloom the spices.
  7. Stir in the tomato paste and cook for 3-5 minutes until it transforms from bright red to a deep brick red.
  8. Return the browned beef to the pot and stir to combine with the spice base.
  9. Pour in the crushed tomatoes, kidney beans, black beans, beef bone broth, and apple cider vinegar.
  10. Bring to a light boil, then reduce heat to low. Simmer uncovered for 120 minutes, stirring occasionally.
  11. Using a potato masher or the back of a spoon, slightly mash a portion of the beans directly in the pot to thicken the consistency.