Ingredients:

  • 1 lb lean ground beef (80/20)
  • 1 lb beef chuck, hand-diced into 1/2 inch cubes
  • 1 large yellow onion, finely diced
  • 1 bell pepper, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 3 tbsp dark chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 28 oz fire-roasted crushed tomatoes
  • 1 cup beef bone broth
  • 15 oz canned kidney beans, drained and rinsed
  • 15 oz canned black beans, drained and rinsed
  • 1 tbsp apple cider vinegar
  • 1 tbsp masa harina

Instructions:

  1. In a large Dutch oven over medium-high heat, brown the diced beef chuck in small batches until a dark, mahogany crust forms. Remove and set aside.
  2. In the same pot, add the ground beef. Cook until browned, breaking it up with a spoon. Drain excess fat if necessary, leaving about 2 tablespoons in the pot.
  3. Add the diced onion and bell pepper to the beef. Sauté for 5-7 minutes until the vegetables are softened.
  4. Stir in the minced garlic and tomato paste. Cook for 2 minutes until the paste darkens slightly.
  5. Add the chili powder, cumin, smoked paprika, oregano, and cayenne. Stir constantly for 1 minute to bloom the spices in the fat.
  6. Pour in the crushed tomatoes, beef bone broth, and apple cider vinegar. Return the browned beef chuck to the pot. Bring to a light boil, then reduce heat to low.
  7. Stir in the kidney beans and black beans. Cover and simmer for 45 minutes to 1 hour, or until the beef chuck is tender.
  8. Whisk the masa harina with a tablespoon of water to create a slurry and stir it into the chili. Simmer for an additional 10 minutes to thicken before serving.