Ingredients
Scale
- 2 lbs ground beef (80/20 or 85/15 recommended)
- 1 tablespoon avocado oil or olive oil
- 1 large yellow onion, chopped
- 1 large green bell pepper, chopped
- 4–6 cloves garlic, minced (about 2 tablespoons)
- 1/4 cup chili powder
- 2 tablespoons ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon unsweetened cocoa powder (or instant espresso powder)
- 1/2 teaspoon cayenne pepper (or more, to taste)
- 1 1/2 teaspoons salt (or to taste)
- 1 teaspoon black pepper
- 1 (14.5 oz) can diced tomatoes, undrained (fire-roasted recommended)
- 2 cups beef broth, low sodium
- Optional thickener: 1/2 teaspoon xanthan gum
Instructions
- Brown the Beef: Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until it’s deeply browned and cooked through, about 8-10 minutes. Don’t rush this step; the brown bits (fond) on the bottom of the pan are pure flavor. Using a slotted spoon, transfer the cooked beef to a separate bowl, leaving about 2-3 tablespoons of rendered fat in the pot.
- Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion and bell pepper to the fat in the pot. Sauté, stirring occasionally, until they have softened and the onion is translucent, about 6-8 minutes.
- Bloom the Spices: Add the minced garlic and cook for just one minute more until fragrant. Be careful not to let it burn. Add the chili powder, cumin, smoked paprika, oregano, cocoa powder, cayenne, salt, and black pepper directly to the pot. Stir constantly for 1 minute. This step, known as “blooming,” toasts the spices in the fat, which deepens and intensifies their flavor significantly.
- Deglaze and Combine: Pour in about 1/4 cup of the beef broth and use a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan. This is called deglazing and is crucial for a rich flavor.
- Simmer to Perfection: Return the cooked ground beef to the pot. Add the undrained can of diced tomatoes and the remaining beef broth. Stir everything together until well combined.
- Let the Magic Happen: Bring the chili to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 1 hour. For the absolute best flavor, simmer for 2-3 hours, stirring occasionally. The longer it simmers, the more tender the meat will become and the more the flavors will meld and deepen.
- Final Adjustments: After simmering, taste the chili and adjust the seasonings as needed. You may want to add more salt, pepper, or cayenne for more heat. If your chili is thinner than you’d like, you can let it simmer uncovered for another 15-20 minutes to reduce and thicken naturally. For a quicker thickening, you can whisk 1/2 teaspoon of xanthan gum into a small amount of the chili liquid before stirring it back into the main pot.
Nutrition
- Serving Size: One Normal Portion
- Calories: 450