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Chili That Actually Slaps

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Ingredients

  • Ground beef 80/20 900g 2 lb
  • Neutral oil 15ml 1 tbsp
  • Onion diced 150g (1 large)
  • Garlic minced 15g (5 cloves)
  • Crushed tomatoes 800g 1 can, 28 oz
  • Tomato paste 30g 2 tbsp
  • Beef broth 360ml 1 1/2 cups
  • Worcestershire 15ml 1 tbsp
  • Soy sauce 5ml 1 tsp
  • Brown sugar 12g 1 tbsp
  • Apple cider vinegar 15ml 1 tbsp
  • Kidney beans drained 1 can (optional)
  • Black beans drained 1 can (optional)
  • Chili powder 20g 2 1/2 tbsp
  • Ancho chili powder 10g 1 1/2 tbsp
  • Ground cumin 6g 2 tbsp
  • Smoked paprika 3g 1 tbsp
  • Garlic powder 2.5g 1 tbsp
  • Onion powder 2.5g 1 tbsp
  • Mexican oregano 1g 1 tbsp
  • Black pepper 1g 1 tsp
  • Cayenne 0.6g 1/2 tsp
  • Thickener: Masa harina 6g 1 tbsp mixed with 2 tbsp water, stirred in at the end.

Instructions

  • Brown the beef hard. A real sear, not a steam. First layer of flavor.
  • Add onion. and cook until translucent
  • Add Garlic and cook for 30 seconds
  • Toast the seasoning in the fat for 60-90 seconds before adding liquid. Wakes up the spices.
  • Bloom the tomato paste for 1-2 minutes until it darkens slightly
  • Simmer uncovered the last 1-2 hours to tighten without flour.
  • Add the thickener mixed with 2tbsp water.

Notes

Servings: 6 to 8
Prep 15 to 20 min | Cook 1 1/2 to 2 hr