Ingredients:

  • 2 lbs ground beef chuck (80/20 lean-to-fat ratio)
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp smoked paprika
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp cayenne pepper
  • 2 tbsp tomato paste
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 cups beef broth
  • 1 tbsp brown sugar

Instructions:

  1. Heat the olive oil in the Dutch oven over medium-high heat until shimmering. Add the ground beef and cook, breaking it apart with a spoon, until it develops a deep, mahogany-colored crust. Drain excess fat, leaving about 2 tablespoons for flavor.
  2. Stir in the diced onion and cook for 4–5 minutes until translucent.
  3. Add the minced garlic and smoked paprika, stirring for 60 seconds until the fragrance is released and the garlic is golden.
  4. Stir in the tomato paste, chili powder, cumin, salt, pepper, and cayenne. Toast the spices with the meat for 2 minutes to bloom the essential oils.
  5. Pour in the crushed tomatoes, beef broth, brown sugar, and the drained and rinsed kidney and black beans. Bring the mixture to a simmer.
  6. Allow the chili to cool and refrigerate overnight to allow the flavors to marry through cold-infusion resting before reheating and serving.