Ingredients:

  • 2 lbs ground beef chuck (80/20 fat ratio)
  • 2 tbsp olive oil
  • 1 large red onion, finely diced
  • 3 cloves garlic, minced
  • 2 fresh red chilies, deseeded and chopped
  • 1 tsp fresh thyme leaves
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1 tbsp tomato paste
  • 14 oz chopped tomatoes
  • 1 cup beef stock
  • 14 oz red kidney beans, rinsed
  • 1 tsp brown sugar
  • 1 oz dark chocolate (70% cocoa)

Instructions:

  1. Heat the 2 tbsp olive oil in your pot over high heat. Add the 2 lbs ground beef chuck and cook until it's deeply browned and starting to sizzle. Note: Don't move it too much; let the crust form.
  2. Stir in the diced red onion and cook for 5 minutes until translucent and soft.
  3. Toss in the 3 cloves minced garlic, 2 chopped red chilies, and 1 tsp thyme. Sauté for 2 minutes until the garlic smells fragrant but hasn't browned.
  4. Sprinkle the 1 tsp cumin, 1 tsp smoked paprika, and 1 tsp chili powder over the meat. Stir constantly for 1 minute until the oil turns a dark red color.
  5. Add the 1 tbsp tomato paste and cook for 2 minutes. Note: This removes the raw metallic taste of the paste.
  6. Pour in the 14 oz chopped tomatoes and 1 cup beef stock. Scrape the bottom of the pot until all the brown bits are incorporated into the liquid.
  7. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour until the sauce has thickened and the meat is tender.
  8. Stir in the 14 oz red kidney beans and 1 tsp brown sugar. Cook uncovered for another 20 minutes until the beans are heated through and the sauce is glossy.
  9. Turn off the heat and stir in the 1 oz dark chocolate. Stir until the chocolate has completely melted and the sauce turns a shade darker.
  10. Let the chili sit for 5 minutes before serving. Note: This allows the fats to re emulsify for a smoother texture.