Ingredients:

  • 2 lbs 80/20 ground beef chuck
  • 0.75 tsp baking soda
  • 2 tbsp water
  • 1 tsp coarse kosher salt
  • 1 large yellow onion, finely diced
  • 1 large poblano pepper, charred and diced
  • 4 cloves garlic, minced
  • 3 tbsp spice blend (smoked paprika, ancho chili powder, cumin, and oregano)
  • 2 tbsp double-concentrated tomato paste
  • 15 oz fire-roasted diced tomatoes
  • 15 oz dark red kidney beans, rinsed and drained
  • 2 cups low-sodium beef bone broth
  • 1 tbsp pure maple syrup
  • 1 tbsp fresh lime juice

Instructions:

  1. In a large bowl, toss your 2 lbs of ground beef chuck with 0.75 tsp baking soda, 2 tbsp water, and 1 tsp kosher salt. Let this sit for 20 minutes at room temperature.
  2. Heat your pot over medium high heat. Add the beef and cook until it is browned and no longer pink, about 8 minutes. Don't drain the fat unless it's excessive, as that's where the flavor lives.
  3. Add the finely diced yellow onion and the charred, diced poblano pepper. Sauté until the onions are translucent and shimmering, which usually takes about 5 minutes.
  4. Stir in the 4 minced garlic cloves and 3 tbsp spice blend. Cook for 1 minute until the aroma fills the room.
  5. Add 2 tbsp double concentrated tomato paste. Stir constantly for 2 minutes until the paste turns a deep brick red.
  6. Pour in the 2 cups of beef bone broth, scraping the bottom of the pot to release the fond (the brown bits). Add the 15 oz fire roasted tomatoes and 15 oz kidney beans.
  7. Bring the mixture to a boil, then reduce heat to low. Cover partially and simmer for 1 hours 15 mins. Use a digital thermometer to ensure the liquid stays at a gentle bubble, around 190°F.
  8. Stir in 1 tbsp maple syrup and 1 tbsp fresh lime juice. Let it sit for 5 minutes off the heat. The chili should look glossy and thick before serving.