Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) tomato sauce
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 cup beef bone broth
  • 1 can (15 oz) dark red kidney beans, rinsed and drained
  • 1 can (15 oz) pinto beans, rinsed and drained
  • 1 tbsp tomato paste
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chipotle powder
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Set a heavy-bottomed Dutch oven over medium-high heat. Add the ground beef and sear undisturbed for 3 minutes until a dark crust forms. Flip and break into large chunks.
  2. Add the diced onions to the pot. Sauté for 4 minutes until translucent. Stir in the minced garlic and tomato paste, cooking for 60 seconds until the paste darkens to a brick-red color.
  3. Sprinkle the chili powder, cumin, smoked paprika, and chipotle powder over the meat mixture. Stir constantly for 1 minute to bloom the spices in the fat.
  4. Pour in the beef bone broth and scrape the bottom of the pot to release the browned bits (fond). Add the tomato sauce, diced tomatoes, kidney beans, and pinto beans.
  5. Bring the mixture to a boil, then reduce heat to low. Simmer gently for 15 minutes until the sauce thickens and flavors meld.