Ingredients:

  • 2 lbs lean ground beef (5-10% fat)
  • 2 large yellow onions, finely diced
  • 4 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 2 tbsp tomato paste
  • 20g dark chocolate (85% cocoa)
  • 2 tbsp mild chili powder
  • 1 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 0.5 tsp cayenne pepper
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 14 oz crushed tomatoes
  • 1 cup low-sodium beef bone broth
  • 30 oz kidney beans (two 15oz cans), drained and rinsed

Instructions:

  1. In a hot skillet, brown the ground beef in batches to ensure a proper sear. Transfer the browned beef to the slow cooker.
  2. In the same skillet, using the rendered fat, sauté the diced onions and chopped red bell pepper until translucent.
  3. Add the minced garlic, tomato paste, chili powder, paprika, cumin, oregano, and cayenne to the skillet. Stir for 1 minute until fragrant.
  4. Transfer the vegetable and spice mixture to the slow cooker. Add crushed tomatoes, beef bone broth, drained kidney beans, salt, pepper, and dark chocolate.
  5. Cover and cook on Low for 6 hours (or High for 3 hours) until the sauce is thick and the flavors are fused.
  6. Before serving, adjust seasoning and add a splash of lime juice or vinegar if needed to balance the acidity.