Ingredients:

  • 2 lbs 80/20 ground beef
  • 0.5 lb beef chuck, finely hand-minced
  • 0.5 cup white onion, finely diced
  • 1 medium green bell pepper, diced
  • 4 cloves fresh garlic, minced
  • 2 stalks celery, finely diced
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp unsweetened cocoa powder
  • 1 tsp dried oregano
  • 0.25 tsp cayenne pepper
  • 1.5 cups beef bone broth
  • 14.5 oz canned crushed tomatoes, no sugar added
  • 2 tbsp tomato paste
  • 1 tsp apple cider vinegar
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper

Instructions:

  1. Place a large Dutch oven over medium-high heat. Add the ground beef and minced beef chuck, searing until deep brown to trigger the Maillard reaction. Do not drain the fat.
  2. Add the diced onion, green bell pepper, and celery to the pot. Sauté in the rendered beef fat until the vegetables are softened and translucent.
  3. Stir in the minced garlic, chili powder, cumin, smoked paprika, cocoa powder, oregano, and cayenne. Bloom the spices in the fat for 30 seconds to toast the spices.
  4. Incorporate the tomato paste, stirring constantly for 2 minutes to caramelize and thicken the base.
  5. Pour in the beef bone broth and crushed tomatoes. Bring to a gentle boil, then reduce heat to low.
  6. Simmer uncovered for 30 minutes, allowing the liquid to reduce and the sauce to emulsify with the natural fats.
  7. Stir in the apple cider vinegar and season with sea salt and black pepper to taste before serving.
  8. Turn off the heat and let the pot sit for 5 minutes. This allows the fats to stabilize for a better texture.