Ingredients:

  • 2 lbs ground beef (80/20 lean-to-fat ratio)
  • 4 strips thick-cut bacon, finely diced
  • 1 tbsp neutral oil
  • 1 large yellow onion, finely diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 3 tbsp dark chili powder
  • 1 tbsp smoked paprika
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • 1 tbsp unsweetened cocoa powder
  • 28 oz crushed tomatoes
  • 15 oz tomato sauce
  • 1 cup beef bone broth
  • 1 tbsp worcestershire sauce
  • 1 tbsp soy sauce
  • 30 oz canned kidney beans, rinsed and drained
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Place the 4 strips of diced bacon in a cold Dutch oven. Turn heat to medium and cook until the bacon is crispy and fat has fully rendered.
  2. Remove bacon bits with a slotted spoon, leaving the fat. Add 2 lbs ground beef. Cook over medium high heat until deeply browned and crispy on the edges.
  3. Lower heat to medium. Add 1 diced yellow onion and 1 diced red bell pepper to the beef fat. Cook 5-7 mins until the onion is translucent and soft.
  4. Stir in 4 minced garlic cloves, 3 tbsp chili powder, 1 tbsp smoked paprika, 2 tsp cumin, 1 tsp oregano, 1/2 tsp cayenne, and 1 tbsp cocoa powder. Cook for 60-90 seconds until the kitchen smells intensely fragrant.
  5. Pour in 1 cup beef bone broth. Use your wooden spoon to scrape every single brown bit off the bottom of the pot. This is where the flavor lives.
  6. Stir in 28 oz crushed tomatoes, 15 oz tomato sauce, 1 tbsp worcestershire sauce, and 1 tbsp soy sauce. Add the crispy bacon bits back in.
  7. Bring the mixture to a very gentle simmer. Cover partially and cook for 1 hour.
  8. Stir in 30 oz rinsed kidney beans. Simmer for an additional 20-30 mins until the beans are heated through and the chili is thick and glossy. Season with 0.5 tsp salt and 0.5 tsp black pepper to taste.
  9. Turn off the heat and let the pot sit for 10-15 mins before serving. This allows the proteins to relax and the flavors to fully marry.