A hearty and flavorful chili packed with protein from lean ground beef and black beans, featuring a rich blend of spices and a touch of acidity from apple cider vinegar and lime to brighten the flavors.
1. Heat a large pot over medium-high heat. Add lean ground beef. Season with ½ tsp salt and let it sear undisturbed for 2–3 minutes before stirring. Cook until browned and caramelized, then drain excess liquid (keep the browned bits — that’s flavor).
2. Add 1 diced onion and 1 diced green bell pepper. Cook 3–4 min until softened, then stir in 2 minced garlic cloves, 1 tsp soy sauce, and 1 tsp Worcestershire sauce. Cook 1 more min until fragrant.
3. Stir in 2 tbsp tomato paste along with: 2½ tbsp chili powder, 1½ tsp smoked paprika, ½ tsp cayenne pepper, ½ tsp crushed red pepper flakes, 1½ tsp cumin, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp dried oregano, 5g cocoa powder, 1 tsp brown sugar, 2 tsp kosher salt, and 1 tsp black pepper. Toast 2–3 min until the paste darkens and the pot smells rich and smoky.
4. Add 1 can crushed tomatoes, 2 cans black beans, and 1 cup beef bone broth. Stir well to deglaze the pot. Bring to a light simmer, then reduce heat to medium-low.
5. Simmer uncovered 25–30 min, stirring occasionally, until thick and rich. Add a splash more broth if it gets too thick.
6. Turn off heat. Stir in 1 tsp apple cider vinegar and the juice of ½ lime. Taste and adjust seasonings as needed.
