Equipment
Ingredients
Aromatics & Fat
- 15 ml vegetable oil
- 1 yellow onion, finely diced
- 1 jalapeno pepper, seeded and minced
- 4 garlic cloves, minced
Spices & Base
- 20 g chili powder
- 10 g ground cumin
- 5 g smoked paprika
- 3 g dried oregano
- 1 g cayenne pepper
- 30 g tomato paste
Meat & Liquids
- 800 g ground beef
- 400 ml beef broth
- 800 g crushed tomatoes
- 400 g canned kidney beans, rinsed and drained
- 15 g dark chocolate, finely chopped
- 10 g salt
Nutrition (per serving)
Method
Prepare all aromatics by dicing the onion, mincing the jalapeno, and mincing the garlic. Gather and measure out the spices into a small bowl for quick access.
Heat the vegetable oil in a large Dutch oven over medium heat. Add the diced onion and minced jalapeno. Sauté until the onions are soft and translucent, stirring occasionally.
Add the minced garlic, tomato paste, chili powder, cumin, smoked paprika, dried oregano, and cayenne pepper to the pot. Stir constantly and cook until the spices become highly fragrant and the tomato paste darkens slightly.
Add the ground beef to the pot, breaking it apart with a wooden spoon. Cook until heavily browned and no pink remains, ensuring the meat reaches a safe internal temperature of 74°C/165°F.
Pour in the beef broth to deglaze the pot. Scrape the bottom of the pot vigorously with the wooden spoon to release any browned bits stuck to the surface.
Stir in the crushed tomatoes, drained kidney beans, salt, and dark chocolate. Bring the mixture to a boil, then immediately reduce the heat to low. Simmer uncovered, stirring occasionally, until the sauce reduces and thickens into a rich consistency.
Remove the pot from the heat and let the chilli rest for 10 minutes before serving. Taste and adjust salt if necessary.
Chef's Notes
- Blooming the dry spices in hot oil with the tomato paste is a crucial step. It releases fat-soluble flavor compounds and removes the raw edge from the spices, resulting in a significantly more complex base.
- A small piece of dark chocolate is a classic chef secret for meat stews. It adds incredible depth, a subtle bitterness, and rich color without making the finished dish taste sweet.
- Like most complex stews, this chilli will taste even better the following day as the spices continue to meld and hydrate in the refrigerator.
- Using an 80/20 fat ratio for the ground beef ensures the meat remains tender and flavorful during the long simmering process.
Storage
Refrigerator: 4 days — Flavors deepen significantly after 24 hours of resting.
Freezer: 3 months — Store in airtight containers, leaving at least 2cm headspace for expansion.
Reheating: Reheat gently on the stovetop over medium-low heat or in a microwave until simmering and piping hot.
