Ingredients:

  • 2 lbs lean ground beef (90/10)
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 medium green bell pepper, diced
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 1 can (28 oz) fire-roasted diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 1 cup beef broth
  • 3 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp smoked paprika
  • 1 tbsp brown sugar
  • 1 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Add the 2 lbs ground beef to a large pot over medium high heat. Cook 7 minutes until no pink remains and bits are browning.
  2. Tilt the pot and spoon out most of the fat, leaving about 1 tablespoon.
  3. Stir in the diced yellow onion and green bell pepper. Cook 5 minutes until the onion is translucent.
  4. Throw in the 4 minced cloves. Sauté for 1 minute until fragrant but not burnt.
  5. Stir in the 3 tbsp chili powder, 1 tbsp cumin, 1 tsp smoked paprika, 1 tsp salt, and 0.5 tsp black pepper. Cook 2 minutes until the oil turns dark red.
  6. Pour in the 1 cup beef broth, scraping the bottom of the pan with a wooden spoon.
  7. Add the 28 oz fire roasted tomatoes, 8 oz tomato sauce, drained kidney beans, and 1 tbsp brown sugar.
  8. Reduce heat to low and cover. Simmer for 30 minutes until the sauce has thickened and turned deep crimson.
  9. Give it a final stir. If it needs more punch, add a tiny pinch more salt or a squeeze of lime juice.