Ingredients:

  • 2 lbs lean ground beef (90% or 93% lean)
  • 2 tbsp olive oil
  • 1 medium onion, finely diced
  • 4 cloves garlic, minced
  • 1 bell pepper, diced
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) diced tomatoes with juices
  • 2 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat. Add the lean ground beef and cook, breaking it apart, until deeply browned and mahogany in color.
  2. Lower heat to medium. Stir in diced onion and bell pepper, sautéing for 5 minutes until softened.
  3. Add minced garlic and tomato paste, stirring constantly for 2 minutes until the paste darkens.
  4. Stir in chili powder, cumin, smoked paprika, salt, and pepper. Fry the spices in the beef fats for 60 seconds to bloom the flavors.
  5. Stir in crushed tomatoes, diced tomatoes with juices, beef broth, and drained kidney beans.
  6. Simmer on low heat for approximately 1 hour and 45 minutes, allowing the sauce to thicken naturally as the beans break down slightly.