Ingredients:
- 2 lbs Lean Ground Beef (80/20)
- 1 large Yellow Onion, finely diced
- 4 cloves Garlic, minced
- 1 tbsp Neutral Cooking Oil (e.g., Rapeseed or Vegetable)
- 4 tbsp Chili Powder (High quality, deep red)
- 1 tbsp Ground Cumin
- 1 tsp Dried Oregano
- 1 tsp Smoked Paprika
- 5 tsp Kosher Salt (or to taste)
- 5 tsp Black Pepper, freshly ground
- 6 oz can Tomato Paste
- 1 cup Beef Broth (Low Sodium)
- 2 tbsp Worcestershire Sauce
- 1 tbsp Apple Cider Vinegar (ACV)
- 1 tsp Brown Sugar (packed)
Instructions:
- Brown the Beef: Heat the skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until fully browned. Do not crowd the pan—work in batches if necessary.
- Drain Thoroughly: Transfer the browned beef to a colander and let the excess fat drain. This is vital for a thick, non-greasy chili. Set the meat aside.
- Sauté Aromatics: Wipe out the skillet. Add the cooking oil, then sauté the diced onion over medium heat until softened (about 5 minutes). Add the minced garlic and cook for 1 minute more until fragrant.
- Bloom the Spices: Reduce the heat to low. Stir in the chili powder, cumin, oregano, and paprika directly into the onion/garlic mixture. Cook for 30–60 seconds, stirring constantly, until highly aromatic.
- Combine Ingredients: Transfer the browned beef and the seasoned onion mixture from the skillet into the slow cooker pot.
- Add Wet Ingredients: Stir in the tomato paste, beef broth, Worcestershire sauce, salt, and pepper. Stir thoroughly until the tomato paste is fully incorporated.
- Set the Cooker: Cover the slow cooker. Cook on LOW for 7–8 hours or on HIGH for 3.5–4 hours.
- Final Checks and Seasoning: When the chili is done, the beef should be extremely tender and the sauce thick. If the sauce seems too thin, remove the lid for the last 30 minutes of cooking to allow some moisture to evaporate.
- Balance the Flavour: Stir in the brown sugar and the apple cider vinegar. Taste and adjust salt and pepper before serving over hot dogs.