Ingredients:

  • 2 lbs ground beef (80/20 lean-to-fat ratio)
  • 2 tbsp neutral oil (grapeseed or avocado)
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 3 tbsp tomato paste
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 15 oz canned red kidney beans, drained and rinsed
  • 28 oz crushed tomatoes
  • 2 cups high-quality beef broth
  • 1 tbsp Worcestershire sauce
  • 2 tbsp masa harina

Instructions:

  1. Heat the oil. Place your pot over medium high heat and add the 2 tbsp neutral oil.
  2. Sear the beef. Add the 2 lbs ground beef and break it apart. Cook until it develops a savory, metallic aroma and no pink remains.
  3. Sauté the aromatics. Toss in the diced yellow onion. Cook for 5 minutes until the onions are translucent and fragrant.
  4. Add the garlic and paste. Stir in the 4 cloves minced garlic and 3 tbsp tomato paste.
  5. Bloom the spices. Add the chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Cook for 2 minutes until the spices smell toasted and earthy.
  6. Deglaze the pan. Pour in the 1 tbsp Worcestershire sauce and a splash of the 2 cups beef broth. Scrape the bottom of the pot to release the browned bits.
  7. Combine the liquids. Stir in the remaining beef broth, 28 oz crushed tomatoes, and the 15 oz drained kidney beans.
  8. Simmer for depth. Reduce heat to low. Cook for 30 minutes until the flavors meld and the kitchen smells like a Tennessee Sunday.
  9. Thicken with masa. Mix the 2 tbsp masa harina with a little water to make a slurry and stir it in. Cook for 5 more minutes until the sauce becomes velvety.
  10. Rest and serve. Turn off the heat. Let the pot sit for 10 minutes to allow the temperature to stabilize.