Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 can (14.5 oz) crushed tomatoes
  • 2 cans (15 oz each) pinto beans, drained and rinsed
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp brown sugar
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 1 tbsp fresh lime juice

Instructions:

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook until browned and slightly caramelized. Remove the meat from the pot, keeping the rendered fat inside.
  2. Add diced onion and red bell pepper to the pot, sautéing until translucent and sweet. Stir in the minced garlic and jalapeño and cook for 60 seconds until fragrant.
  3. Push the vegetables to the side and add the chili powder, cumin, and smoked paprika directly into the oil. Toast the spices for 1 minute to bloom the flavors, then stir the browned beef back into the pot.
  4. Pour in the crushed tomatoes, beef broth, Worcestershire sauce, and brown sugar. Stir in the pinto beans.
  5. Bring the mixture to a gentle boil, then reduce heat to low. Simmer uncovered for 30 minutes.
  6. To thicken the chili, use a potato masher or fork to crush approximately 10% of the beans directly in the pot, stirring the released starches into the broth.
  7. Stir in the salt, cayenne pepper, and fresh lime juice before serving.