Ingredients:
- 5 lbs Ground Beef (85/15)
- 1 tbsp Neutral Oil (e.g., Canola)
- 1 medium Yellow Onion, finely minced
- 3 cloves Garlic, finely minced
- 2 cups Beef Stock (low sodium)
- 1/2 cup Ketchup
- 2 tbsp Yellow Mustard
- 1 tbsp Apple Cider Vinegar
- 1 tsp Worcestershire Sauce
- 3 tbsp Chili Powder (American style)
- 1 tsp Smoked Paprika
- 1/2 tsp Ground Cumin
- 1 tsp Light Brown Sugar (packed)
- Salt and Freshly Ground Black Pepper, to taste
- 1/2 tsp Hot Sauce (optional)
Instructions:
- Brown the Beef: Place the ground beef into a dry Dutch oven over medium-high heat. Break it up with a spoon and cook until fully browned and crumbled.
- Drain the Fat: Transfer the cooked beef to a fine-mesh strainer or colander. Let the fat drain thoroughly. (Optional: Rinse the beef under hot water for an ultra-lean texture.) Wipe out the Dutch oven.
- Sauté Aromatics: Add the neutral oil and reduce the heat to medium. Add the finely minced onion and cook for 3–4 minutes until soft. Add the minced garlic and cook for 1 minute until fragrant.
- Toast the Spices: Return the drained beef to the pot. Add the Chili Powder, Smoked Paprika, Cumin, Brown Sugar, Salt, and Pepper. Stir the spices into the meat and cook for 1 minute to bloom their flavor.
- Add Liquids: Pour in the Beef Stock, Ketchup, Yellow Mustard, Apple Cider Vinegar, Worcestershire Sauce, and optional Hot Sauce. Stir well to combine.
- Simmer and Mash: Bring the mixture to a low boil, then reduce the heat to a gentle simmer. Use a potato masher to press down repeatedly on the simmering meat. This action breaks the beef down further, creating the signature fine, grainy, sauce-like texture.
- Cook Down: Continue to simmer uncovered for 30–40 minutes, stirring occasionally. The sauce should reduce by about one-third and thicken significantly to a consistency that coats the back of a spoon.
- Final Seasoning Check: Remove the chili from the heat. Taste and adjust salt, pepper, or acidity (vinegar) as needed before serving.