Ingredients:

  • 1 lb ground beef (80/20 lean-to-fat ratio)
  • 1.5 cups cold water
  • 1 tsp kosher salt
  • 1 small yellow onion, grated
  • 2 cloves garlic, minced into a paste
  • 6 oz tomato paste
  • 0.5 cup tomato ketchup
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tbsp brown sugar, packed
  • 1 tbsp Worcestershire sauce
  • 0.5 tsp black pepper
  • 0.25 tsp cayenne pepper

Instructions:

  1. Combine ingredients. Place 1 lb ground beef and 1.5 cups cold water in a large pot. Note: Do not turn on the heat yet.
  2. Break down beef. Use a whisk or fork to mash the raw beef into the water until it looks like a thick, pink slurry.
  3. Add aromatics. Stir in 1 grated yellow onion and 2 minced garlic cloves.
  4. Incorporate bases. Mix in 6 oz tomato paste and 0.5 cup tomato ketchup.
  5. Season the mix. Add 2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1 tbsp brown sugar, and 1 tbsp Worcestershire sauce.
  6. Final seasoning. Shake in 1 tsp kosher salt, 0.5 tsp black pepper, and 0.25 tsp cayenne pepper.
  7. Begin heating. Turn the burner to medium heat and bring the mixture to a gentle bubble.
  8. Simmer low. Reduce heat to low and cook for 45 minutes until the sauce is thick and glossy.
  9. Stir frequently. Use a wooden spoon to scrape the bottom every 5-10 minutes to prevent sticking.
  10. Rest before serving. Let the chili sit for 5 minutes until the oils settle and the sauce thickens slightly.