Ingredients:

  • 6 large (approx. 1 lb / 450g) Anaheim peppers, stems removed
  • 2 tbsp (30ml) avocado oil
  • 1 medium (150g) yellow onion, diced
  • 4 cloves (20g) garlic, minced
  • 1.5 lb (680g) lean ground beef (85/15)
  • 1 can (15 oz / 425g) kidney beans, drained and rinsed
  • 1 can (14.5 oz / 411g) fire-roasted diced tomatoes
  • 2 tbsp (32g) tomato paste
  • 2 tbsp (16g) chili powder
  • 1 tsp (2g) smoked paprika
  • 1 tsp (5g) ground cumin
  • 1 cup (240ml) beef bone broth

Instructions:

  1. Place Anaheim peppers under a broiler or over a gas flame. Turn frequently until the skins are blistered and blackened. Place them in a bowl covered with plastic wrap for 5 minutes to steam, then peel off the charred skin and dice the flesh.
  2. Heat oil in a Dutch oven over medium-high heat. Add ground beef and spread it in a flat layer. Do not stir for 3 minutes until a deep mahogany crust forms. Break the meat apart and cook until browned.
  3. Toss in the diced onions and cook until translucent (about 4 minutes). Stir in the minced garlic and tomato paste, cooking for another 2 minutes until the paste turns a darker red and smells nutty.
  4. Stir in the chili powder, cumin, and paprika. Pour in the beef broth to deglaze the pan, scraping up all the browned bits from the bottom. Add the diced Anaheim peppers and diced tomatoes.
  5. Stir in the drained kidney beans. Bring to a simmer and cook until the sauce has thickened and emulsified.