Ingredients:
- 900g 80/20 ground beef
- 15ml (1 tbsp) neutral oil
- 150g (1 large) yellow onion
- 15g (3 cloves) garlic
- 150g (1 large) green bell pepper
- 25g (3 tbsp) chili powder
- 7g (1 tbsp) smoked paprika
- 5g (2 tsp) ground cumin
- 1g (1 tsp) dried oregano
- 12g (1 tbsp) brown sugar
- 6g (1 tsp) salt
- 1g (0.5 tsp) black pepper
- 2 cans (425g each) kidney beans, drained and rinsed
- 800g (28 oz) crushed tomatoes
- 425g (15 oz) diced tomatoes with green chiles
- 240ml (1 cup) beef bone broth
Instructions:
- Heat the oil in your skillet over medium high heat. Add the 900g of ground beef and cook until it's a deep brown and sizzling.
- Remove the meat from the pan and drain away all but about a tablespoon of the rendered fat.
- In the same skillet, add the diced onion and green bell pepper. Sauté for about 5 minutes until the onions are translucent and the peppers are soft.
- Stir in the minced garlic, chili powder, smoked paprika, cumin, and oregano. Cook for 60 seconds until the kitchen smells like a smoky spice market.
- Pour in a splash of the beef bone broth and scrape the bottom of the pan to loosen all the browned bits.
- Transfer the beef and vegetable mixture into the slow cooker. Add the brown sugar, salt, and black pepper.
- Pour in the crushed tomatoes, diced tomatoes with green chiles, kidney beans, and the remaining beef bone broth.
- Cover and cook on Low for 8 hours. Wait until the aroma is heavy and the beans are tender.
- About 30 minutes before serving, give the chili a good stir. If you want it thicker, mash some beans against the side.
- Taste and add a pinch more salt if needed before serving hot.