Ingredients:

  • 2 lbs Ground Beef (80/20 lean-to-fat ratio)
  • 1/2 tsp Baking Soda
  • 1 tbsp Kosher Salt
  • 1/4 cup Chili Powder
  • 1 tbsp Ground Cumin
  • 1 tbsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 1/2 tsp Cayenne Pepper
  • 2 large Yellow Onions, finely diced
  • 4 cloves Garlic, minced
  • 1 can (6 oz) Tomato Paste
  • 1 can (28 oz) Crushed Tomatoes
  • 2 cups Low-sodium Beef Broth
  • 2 cans (15 oz each) Kidney Beans, rinsed and drained
  • 1 tbsp Brown Sugar

Instructions:

  1. Mix 2 lbs Ground Beef with 1/2 tsp baking soda and a splash of water. Note: This helps the meat brown while staying incredibly tender.
  2. In your heavy pot over medium high heat, brown the beef with 1 tbsp Kosher Salt. Cook 8 minutes until a dark crust forms.
  3. Add the 2 diced yellow onions and 4 cloves minced garlic to the beef fat. Cook 5 minutes until soft and translucent.
  4. Stir in 1/4 cup chili powder, 1 tbsp cumin, 1 tbsp smoked paprika, 1 tsp oregano, and 1/2 tsp cayenne. Cook 2 minutes until fragrant.
  5. Add the 6 oz can of tomato paste. Cook 3 minutes until it turns a deep mahogany color.
  6. Pour in 2 cups beef broth and 28 oz crushed tomatoes, scraping the bottom of the pot. Note: This releases all the flavor stuck to the pan.
  7. Stir in 1 tbsp brown sugar. Reduce heat to low and cover. Cook 1 hours 15 mins until the flavors are unified.
  8. Stir in the 2 cans of rinsed kidney beans. Cook 15 minutes until the beans are heated through.
  9. Turn off the heat and let the pot sit for 10 minutes. Note: This allows the fats to re incorporate for a smoother texture.