Ingredients:

  • 1 Tbsp Vegetable Oil or Lard
  • 1 lb Ground Beef (80/20 blend recommended)
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 2 Tbsp All-Purpose Flour
  • 1 Tbsp Chili Powder (American style)
  • 1 tsp Ground Cumin
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Cayenne Pepper (optional)
  • 1 cup Beef Broth (low sodium)
  • 1/2 cup Water
  • 1/4 cup Tomato Sauce (not paste)
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Brown Sugar (packed)
  • Salt and Freshly Ground Black Pepper to taste

Instructions:

  1. Heat oil in a large, heavy-bottomed pot or Dutch Oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned. Drain off most, but not all, of the excess fat.
  2. Reduce heat to medium. Add the diced onion and cook until softened and translucent (about 5 minutes). Stir in the minced garlic and cook for 1 minute until fragrant.
  3. Sprinkle the flour evenly over the beef mixture. Stir constantly for 1–2 minutes to cook out the raw flour taste.
  4. Add the chili powder, cumin, oregano, and cayenne pepper (if using). Stir well and cook for 30 seconds until the spices smell fragrant.
  5. Slowly whisk in the beef broth, scraping up any browned bits stuck to the bottom of the pot. Add the water, tomato sauce, Worcestershire sauce, brown sugar, and apple cider vinegar. Stir until smooth.
  6. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover partially and let it bubble gently for at least 45 minutes, stirring occasionally, until the chili has thickened nicely to a hearty, scoopable consistency.
  7. Taste and adjust seasoning. Add salt and pepper as needed. If the chili is too thick, add a splash more water or broth; if it’s too thin, simmer uncovered for another 10 minutes.
  8. Serve piping hot over your favourite hot dogs, often topped with diced white onion and sharp Cheddar cheese.