Ingredients:
- Tbsp Olive Oil
- lbs Ground Beef (85/15 blend recommended)
- large Yellow Onion, diced
- large Green Bell Pepper, diced
- Celery Stalks, diced
- cloves Garlic, minced
- Tbsp Tomato Paste
- Tbsp Chili Powder
- tsp Ground Cumin
- tsp Dried Oregano (Mexican preferred)
- tsp Smoked Paprika
- tsp Unsweetened Cocoa Powder
- /2 tsp Cayenne Pepper (or to taste)
- cups Low Sodium Beef Broth
- (28 oz) can Crushed Tomatoes
- Tbsp Apple Cider Vinegar
- tsp Packed Brown Sugar
- Salt & Freshly Ground Black Pepper to taste
- (15 oz) can Kidney Beans, rinsed and drained
- (15 oz) can Black Beans, rinsed and drained
- (15 oz) can Pinto Beans, rinsed and drained
Instructions:
- Heat half the olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Brown the ground beef in batches until nicely caramelized. Drain off excess fat and set the browned beef aside.
- Add the remaining oil to the pot. Sauté onions, bell pepper, and celery until softened, about 6-8 minutes.
- Clear a small space in the centre of the pot. Add the tomato paste and cook for 1 minute until it darkens slightly. Add all dry spices (chili powder through cayenne) to the tomato paste and cook, stirring constantly, for 1 minute until fragrant.
- Return the beef to the pot. Pour in a splash of the beef broth and scrape up any browned bits stuck to the bottom. Add the remaining broth, crushed tomatoes, vinegar, and brown sugar.
- Bring the mixture to a gentle simmer. Reduce the heat to the lowest setting, cover the pot slightly ajar, and let it cook for a minimum of 2 hours, stirring every 30 minutes. The chili should thicken considerably.
- Stir in the rinsed and drained kidney, black, and pinto beans during the last 20 minutes of cooking.
- Taste the chili. Adjust salt and pepper as needed. Serve hot with desired garnishes.