Ingredients:

  • 2 lbs lean ground beef (90/10)
  • 1 large yellow onion, finely diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 1 jalapeño, de-seeded and minced
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tbsp unsweetened cocoa powder
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 28 oz crushed tomatoes
  • 15 oz kidney beans, drained and rinsed
  • 15 oz black beans, drained and rinsed
  • 0.5 cup beef bone broth

Instructions:

  1. Heat a large cast iron skillet over high heat. Note: The pan is ready when a drop of water flicked onto it dances and evaporates instantly.
  2. Sear the 2 lbs of ground beef in the hot skillet. Cook 5-7 minutes until a deep brown crust develops.
  3. Drain the excess fat from the skillet. Note: This step is crucial to prevent a greasy texture later.
  4. Add the diced yellow onion and green bell pepper to the skillet with the beef. Sauté 4 minutes until the onion is translucent.
  5. Stir in the minced garlic, jalapeño, chili powder, cumin, smoked paprika, and cocoa powder. Cook 2 minutes until the spices are incredibly fragrant.
  6. Transfer the beef and aromatic mixture into the 6 quart slow cooker.
  7. Add the soy sauce, brown sugar, crushed tomatoes, kidney beans, black beans, and beef bone broth.
  8. Stir the mixture thoroughly to ensure all the spices are distributed.
  9. Cover the pot and cook on Low for 6 hours (or High for 4 hours).
  10. Before serving, mash a handful of the beans against the side of the pot using a wooden spoon. Stir well until the chili reaches a velvet like consistency. > Chef's Tip: If you have the time, let the chili sit on the Warm setting for an extra 30 minutes after the 6 hours is up. This allows the flavors to settle and the texture to tighten even further.