Ingredients:

  • 5 lbs Ground Beef (85% lean recommended)
  • 1 large Yellow Onion (Finely diced)
  • 4 cloves Garlic (Minced)
  • 2 Tbsp Tomato Paste
  • 3 Tbsp Chili Powder (Ancho or dark blend)
  • 2 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1 tsp Dry Mustard Powder
  • 1 tsp Unsweetened Cocoa Powder
  • 5 tsp Kosher Salt (or to taste)
  • 1/2 tsp Black Pepper (Freshly ground)
  • 3 cups Beef Broth (Low sodium)
  • 2 Tbsp Worcestershire Sauce
  • 1 Tbsp Apple Cider Vinegar
  • 1 tsp Brown Sugar (Packed)

Instructions:

  1. Place the ground beef in a large heavy-bottomed pot or Dutch oven over medium-high heat. Break it up immediately with a wooden spoon. As the meat cooks, repeatedly press it firmly using a potato masher to achieve a very fine, almost paste-like texture.
  2. Once the meat is fully browned, drain off all but 1-2 tablespoons of the rendered fat. Add the diced yellow onion and cook until softened and translucent, about 5–7 minutes. Add the minced garlic during the last minute.
  3. Stir in the tomato paste, chili powder, cumin, smoked paprika, mustard powder, cocoa powder, salt, and pepper. Cook this mixture for 2 minutes, stirring constantly, to bloom the spices.
  4. Pour in the beef broth, Worcestershire sauce, apple cider vinegar, and brown sugar. Scrape the bottom of the pot to lift any browned bits (the fond).
  5. Bring the mixture to a rolling boil, then immediately reduce the heat to the lowest setting for a gentle simmer. Cover the pot loosely and simmer for 60 to 75 minutes, stirring every 15–20 minutes. The chili should thicken significantly.
  6. Check consistency. If the chili is too thin, remove the lid and simmer for another 10–15 minutes. Taste and adjust salt, pepper, or acidity as needed.
  7. Remove from heat and allow the chili to rest for 15 minutes before serving over hot dogs, fries, or nachos.