Ingredients:

  • 2 lbs ground beef (80/20 lean-to-fat ratio)
  • 2 tbsp vegetable oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 jalapeño, finely diced
  • 28 oz crushed tomatoes
  • 14.5 oz diced tomatoes
  • 1 cup beef broth
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 2 tbsp tomato paste
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tbsp brown sugar
  • 1 tsp smoked paprika
  • 1 tsp salt
  • ½ tsp black pepper

Instructions:

  1. Prepare your fire so you have a bed of glowing red coals. Place your Dutch oven on the grate or directly on the coals.
  2. Add the vegetable oil to the Dutch oven and heat until it shimmers.
  3. Add the ground beef, breaking it apart with a spoon, and cook until the meat is deeply browned and mahogany-colored.
  4. Drain excess grease, leaving approximately 2 tablespoons of fat in the pot.
  5. Add the diced onion, garlic, and jalapeño; sauté until the onions are translucent and fragrant.
  6. Stir in the chili powder, cumin, smoked paprika, salt, and pepper, stirring for 60 seconds until the spices smell toasted.
  7. Stir in the tomato paste until incorporated, then pour in the crushed tomatoes, diced tomatoes, and beef broth.
  8. Stir in the brown sugar and kidney beans.
  9. Bring the mixture to a bubble, then move the pot to a cooler part of the fire or reduce coals.
  10. Simmer uncovered for 45 minutes, stirring occasionally, until the liquid has reduced and thickened.