Ingredients

• 2 Tablespoons olive oil or beef tallow

• 1½ pounds 80/20 ground chuck

• 1 medium yellow onion, finely chopped

• 4 cloves garlic, minced

• 1 poblano pepper, diced

• 1 jalapeño, seeded and minced

• 2 Tablespoons tomato paste

• 1 (14-ounce) can crushed fire-roasted tomatoes

• 1½ cups water

• 2 teaspoons beef base (Better Than Bouillon or similar)

• 1 teaspoon chicken base

• 1 Tablespoon soy sauce

• 1 (15-ounce) can kidney beans, drained

• 1 (15-ounce) can black beans, drained

• 1 Tablespoon brown sugar

• 1 teaspoon cocoa powder

Spices

• 1 Tablespoon apple cider vinegar

• 2 Tablespoons chili powder

• 1 Tablespoon smoked paprika

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• ½ teaspoon ground cinnamon

Instructions

Heat oil and brown the beef

Heat the oil in a Dutch oven or large heavy pot over medium-high heat. Add the beef in chunks and let it sear for real browning — don’t stir too much at first. Once deeply browned, remove the beef and set aside.

Sauté aromatics

In the same pot, sauté the onion, poblano, and jalapeño until softened (about 5–7 minutes). Add the garlic and tomato paste; cook for another 2 minutes, stirring, until the paste darkens and begins to stick to the bottom.

Bloom the spices

Stir in all the spices and cook for 30–60 seconds until fragrant. Deglaze the pot with ½ cup of the water, scraping up any browned bits.

Simmer low and slow

Add the crushed tomatoes, remaining water, beef and chicken bases, soy sauce, cocoa powder, and brown sugar. Stir to combine. Bring to a simmer, partially covered, and cook for 1½ to 2 hours, stirring occasionally.

Add beans and finish strong

Stir in the beans and simmer uncovered for 20–30 minutes to thicken and reduce. Taste and adjust seasoning as needed. Stir in the vinegar at the end to brighten the flavor.