Ingredients:

  • 1 lb lean ground sirloin (90/10)
  • 1 large yellow onion, finely diced
  • 1 green bell pepper, chopped into 1/2-inch pieces
  • 3 cloves garlic, minced
  • 30 oz canned kidney beans (two 15 oz cans), rinsed and drained
  • 28 oz canned fire-roasted diced tomatoes, with juices
  • 2 tbsp tomato paste
  • 1.5 cups low-sodium beef broth
  • 3 tbsp mild chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp unsweetened cocoa powder
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp olive oil

Instructions:

  1. Prep the aromatics. Dice the yellow onion and bell pepper into uniform pieces, and mince the garlic finely.
  2. Sear the beef. Heat the 1 tsp olive oil in your pot over medium high heat. Add the 1 lb ground sirloin, breaking it up with a spoon, and cook for 5 minutes until the meat is browned and the sizzle becomes louder as the water evaporates.
  3. Sauté the vegetables. Add the onion and bell pepper to the pot with the beef. Cook for 4 minutes until the onions are translucent and the peppers are slightly tender.
  4. Bloom the spices. Stir in the minced garlic, 3 tbsp chili powder, 1 tbsp cumin, 1 tsp smoked paprika, 1 tsp cocoa powder, salt, and pepper. Toast for 1 minute until the aroma is incredibly fragrant and the meat is coated in a dark spice paste.
  5. Caramelize the paste. Push the meat to the sides and add the 2 tbsp tomato paste to the center of the pot. Fry the paste for 2 minutes until it turns a deep mahogany color and smells slightly sweet.
  6. Deglaze the pot. Pour in the 1.5 cups beef broth. Use your spoon to scrape the bottom of the pot until all the browned bits are incorporated into the liquid.
  7. Combine the base. Add the 28 oz fire roasted tomatoes (with juices) and the 30 oz rinsed kidney beans. Stir well to combine all ingredients.
  8. Rapid simmer. Bring the mixture to a boil, then reduce heat to medium low. Cover and simmer for 10 minutes until the liquid has thickened slightly and the flavors have melded.
  9. The Mash trick. Take your spoon and mash about 1/2 cup of the beans against the side of the pot. Stir them back in until the chili looks velvety and cohesive.
  10. Final rest. Turn off the heat and let the chili sit for 5 minutes. Note: This allows the proteins to relax and the liquid to fully stabilize before serving.