Ingredients:

  • 2 lbs 80/20 ground beef
  • 1 medium yellow onion, finely diced
  • 1 medium green bell pepper, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 2 tbsp tomato paste
  • 1 cup beef bone broth
  • 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

Instructions:

  1. Heat the olive oil in a large Dutch oven over medium-high heat.
  2. Add the ground beef in a single layer and sear for 3–4 minutes without stirring to develop a dark mahogany crust. Break the meat apart and cook until fully browned, then drain excess fat, leaving about 1 tablespoon in the pot.
  3. Lower the heat to medium. Stir in the diced onion and green pepper and sauté for 5–7 minutes until translucent.
  4. Add the minced garlic and cook for 60 seconds.
  5. Stir in the tomato paste, chili powder, cumin, paprika, oregano, salt, and pepper. Stir constantly for 2 minutes to bloom the spices in the fat.
  6. Add the fire-roasted diced tomatoes and beef bone broth. Stir to combine and simmer until the chili reaches a thick, hearty consistency.