Ingredients:

  • 1 Tbsp Olive Oil or Neutral Oil
  • 1 large Yellow Onion, finely diced
  • 1.5 lb (680 g) Lean Ground Beef (85/15), chilled
  • 4 cloves Garlic, minced
  • 3 Tbsp Tomato Paste
  • 4 Tbsp Chili Powder (Mild Ancho style)
  • 1 Tbsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano (Mexican preferred)
  • 1/2 tsp Cayenne Pepper (Optional, adjust for heat)
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 cups Low-Sodium Beef Stock
  • 2 tsp Worcestershire Sauce
  • 1 tsp Apple Cider Vinegar
  • 1 tsp Light Brown Sugar (packed)
  • 1/2 tsp Unsweetened Cocoa Powder

Instructions:

  1. Heat the oil in the Dutch oven over medium heat. Add the diced onion and cook for 5-7 minutes until soft and translucent (sweating, not browning).
  2. Increase heat slightly. Add the ground beef. Do not stir initially; allow it to sear for 2 minutes to develop colour.
  3. Smash and Breakdown: Using a sturdy potato masher, continuously mash the beef against the bottom and sides of the pot as it browns. This breaks the meat down into a fine, crumble-like texture, essential for hot dog chili. Cook until no pink remains.
  4. Drain: If necessary (if using fattier beef), carefully tilt the pot and spoon off any excess grease.
  5. Add Garlic and Paste: Stir in the minced garlic and the tomato paste. Cook for 1 minute, stirring constantly until the paste darkens slightly (pizzaiola), which deepens the tomato flavour.
  6. Bloom the Spices: Add all dry flavour base ingredients (chili powder, cumin, paprika, oregano, cayenne, salt, pepper). Cook for 30 seconds to 1 minute, stirring constantly, allowing the spices to toast and release their essential oils.
  7. Add Liquids: Pour in the beef stock, scraping up any browned bits from the bottom of the pot (the fond). Stir in the Worcestershire sauce, apple cider vinegar, brown sugar, and cocoa powder.
  8. Bring to Simmer: Bring the chili up to a bubble, then immediately reduce the heat to the lowest setting; it should maintain a gentle, consistent bubble.
  9. The Long Wait: Cover the pot, but leave the lid slightly ajar to allow steam to escape. Simmer for a minimum of 60 minutes. Stir occasionally (every 15-20 minutes) to prevent sticking.
  10. Check Consistency: After one hour, if the chili is still too liquid, remove the lid entirely and continue simmering for 10-15 minutes until it reaches your desired consistency (it should easily coat the back of a spoon).
  11. Adjust Seasoning: Taste the chili and adjust salt, pepper, or a pinch more cayenne if needed.
  12. Rest (Recommended): Turn off the heat and allow the chili to rest for 15-30 minutes. The flavors will deepen considerably as it cools slightly, and it will thicken further before serving.