Ingredients:

  • 2 lbs ground beef (80/20 blend)
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 jalapenos, seeded and minced
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp unsweetened cocoa powder
  • 1/2 tsp cayenne pepper
  • 15 oz canned kidney beans & 15 oz black beans
  • 15 oz canned black beans
  • 28 oz canned crushed tomatoes
  • 15 oz canned fire-roasted diced tomatoes
  • 2 tbsp tomato paste
  • 1 cup beef bone broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp brown sugar
  • Salt & Black Pepper

Instructions:

  1. Brown the 2 lbs of ground beef in a large skillet over medium high heat. Note: Don't crowd the pan; if it starts steaming instead of searing, do it in two batches.
  2. Add the diced onion, minced garlic, and jalapenos to the beef once it's mostly browned. Cook for 5 minutes until the onions are translucent and fragrant.
  3. Stir in the chili powder, cumin, smoked paprika, oregano, cocoa powder, and cayenne. Note: Toasting the spices in the beef fat for 60 seconds removes the raw dusty taste.
  4. Pour the 1 cup of beef bone broth into the skillet. Scrape the bottom of the pan with a wooden spoon to release all the browned bits.
  5. Carefully pour the beef and broth mixture into your slow cooker. Note: Be careful of the steam as you pour.
  6. Add the rinsed kidney beans, black beans, crushed tomatoes, diced tomatoes, tomato paste, Worcestershire sauce, brown sugar, salt, and pepper. Stir everything until the tomato paste is fully incorporated.
  7. Cover the crockpot and set it to LOW. Cook for 8 hours until the beef is tender and the sauce has thickened.
  8. Taste a spoonful and adjust the salt or heat as needed. Note: If you want it thicker, mash half a cup of the beans against the side of the pot and stir them back in.