Ingredients:

  • 2 lbs Lean ground beef (90/10)
  • 1 Large yellow onion, finely diced
  • 4 Cloves garlic, minced
  • 1 Green bell pepper, diced
  • 3 tbsp Chili powder
  • 1 tbsp Cumin
  • 1 tbsp Smoked paprika
  • 1 tsp Dried oregano
  • 0.5 tsp Cayenne pepper
  • 2 tsp Sea salt
  • 15 oz Pure pumpkin puree
  • 28 oz Fire-roasted crushed tomatoes
  • 30 oz Black beans or kidney beans, rinsed and drained
  • 1.5 cups Low-sodium beef broth

Instructions:

  1. Place the 2 lbs Lean ground beef in your large pot over medium high heat. Cook 6 minutes until browned and no longer pink. Add the diced yellow onion and green bell pepper to the beef fat. Cook 5 minutes until the onions are translucent and soft.
  2. Reduce heat to medium. Add the minced garlic, chili powder, cumin, smoked paprika, oregano, cayenne, and sea salt. Stir constantly for 60 seconds to bloom the spices in the rendered fat until fragrant.
  3. Deglaze the pot. Pour in 0.5 cups of the beef broth. Scrape the bottom until all the brown bits are released.
  4. Stir in the pumpkin puree, fire-roasted tomatoes, rinsed beans, and beef broth. Use a wooden spatula to combine. Bring to a gentle bubble, then reduce heat and simmer for 20 minutes until the chili reaches a dark, mahogany color.
  5. Adjust the consistency. If it looks too thick, add a splash more broth. If too thin, simmer uncovered for 5 more minutes.
  6. Taste and season. Give it one final check for salt or heat before serving.