Ingredients:

  • 3 lbs lean ground beef (90/10)
  • 1 lb beef chuck, cut into ½-inch cubes
  • 1 tbsp olive oil
  • 2 large yellow onions, diced
  • 4 large carrots, finely diced
  • 2 stalks celery, finely diced
  • 6 cloves garlic, minced
  • 2 bell peppers, diced
  • 2 jalapeños, seeded and minced
  • 2 cans (28 oz each) crushed tomatoes
  • 1 can (15 oz) tomato paste
  • 1 can (32 oz) beef bone broth
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano
  • ½ tsp cayenne pepper
  • 2 tbsp apple cider vinegar
  • salt
  • black pepper

Instructions:

  1. Brown the cubed beef chuck and ground beef in batches over medium-high heat in a Dutch oven or skillet until a deep mahogany crust forms; remove meat and set aside.
  2. In the same pot, sauté the diced onions, carrots, celery, bell peppers, and jalapeños until the vegetables are softened.
  3. Add the minced garlic, chili powder, cumin, smoked paprika, and oregano, stirring for 1-2 minutes to bloom the spices in the fat.
  4. Stir in the tomato paste and cook for another 2 minutes to caramelize.
  5. Return the browned beef to the pot and add crushed tomatoes and beef bone broth, stirring well to combine.
  6. Fold in the drained and rinsed kidney beans and black beans.
  7. Simmer on low heat for 2 hours (or 6-8 hours in a slow cooker) until the chili has reached a thick, velvety consistency.
  8. Stir in apple cider vinegar and season with salt and black pepper to taste before serving.