Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 2 tbsp mild chili powder
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 15 oz canned kidney beans, drained and rinsed
  • 15 oz canned black beans, drained and rinsed
  • 14.5 oz canned diced tomatoes
  • 1 cup beef bone broth
  • 1 tbsp tomato paste

Instructions:

  1. Heat the oil. Place 1 tbsp olive oil in your pot over medium high heat until it shimmers and wisps of smoke appear.
  2. Sear the beef. Add 1 lb ground beef. Break it apart with your spoon, but let it sit for 2 minutes without stirring until a dark brown crust forms.
  3. Sauté aromatics. Add the diced onion. Cook for 3 minutes until translucent and edges are slightly golden.
  4. Add garlic and paste. Stir in 2 cloves minced garlic and 1 tbsp tomato paste. Cook for 60 seconds until the paste turns a deep maroon.
  5. Bloom the spices. Add 2 tbsp chili powder, 1 tsp cumin, 0.5 tsp smoked paprika, 0.5 tsp oregano, 0.5 tsp salt, and 0.25 tsp black pepper. Stir for 30 seconds until the kitchen smells like a spice market.
  6. Deglaze the pot. Pour in 1 cup beef bone broth. Use your spoon to scrape up all the brown bits from the bottom.
  7. Combine ingredients. Add the 14.5 oz diced tomatoes (with juice), 15 oz kidney beans, and 15 oz black beans.
  8. The rapid simmer. Bring to a boil, then reduce heat to medium low. Simmer uncovered for 10-15 minutes until the liquid reduces and becomes velvety.
  9. Final seasoning check. Taste a spoonful. Add a pinch more salt or a squeeze of lime if you want more brightness.
  10. Serve hot. Ladle into bowls and top with your favorite fixings.