Ingredients:

  • 2 lbs 90/10 lean ground beef
  • 1 large yellow onion, finely diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 3 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp smoked paprika
  • 1 tbsp unsweetened cocoa powder
  • 28 oz crushed tomatoes, fire-roasted
  • 15 oz kidney beans, rinsed and drained
  • 1.5 cups low-sodium beef bone broth
  • 1 tbsp Worcestershire sauce

Instructions:

  1. In a heavy-bottomed Dutch oven over medium-high heat, brown the lean ground beef until it reaches a deep mahogany color. Drain any excess rendered fat.
  2. Add the diced yellow onion and green bell pepper to the pot. Sauté until the onions are translucent and slightly caramelized, approximately 6 minutes.
  3. Stir in the minced garlic, chili powder, cumin, smoked paprika, and cocoa powder. Stir constantly for 60 to 90 seconds to bloom the spices in the remaining beef fat and heat.
  4. Pour in the crushed tomatoes, kidney beans, beef bone broth, and Worcestershire sauce. Stir to combine, scraping the bottom of the pot to release the fond.
  5. Use a wooden spoon to mash approximately 1/2 cup of the beans against the side of the pot to release starches for natural thickening.
  6. Reduce heat to low and simmer for 30-40 minutes until the flavors are melded and the consistency is thick and velvety.