Ingredients
- 1 tbsp cumin seeds
- 2 tsp coriander seeds
- 1 tsp black peppercorns
- 4 arbol chilis, stemmed and de-seeded
- 2 tsp smoked paprika
- .5 tsp cinnamon
- 1 tsp allspice
- 1 tbsp unsweetened cocoa powder
- 2 lbs ground beef
- 1 large onion, diced
- 4-6 garlic cloves, minced
- 2 tbsp tomato paste
- 2 cans of beans of your choice
- 1 28oz can diced tomatoes
- 1-2 cups chicken broth, beef broth, or water
- 2 tbsp worcester sauce
- Salt, pepper, and avocado oil (or another high heat oil)
Grind up cumin seeds, coriander seeds, peppercorns, and chilis in the spice grinder. Combine them with the other dry spices and cocoa powder and set aside.
Heat a glug of oil in a dutch oven over medium-high heat. While the pot heats, form the ground beef into large, shaggy meatballs, and season them generously with salt and pepper. When the dutch oven is hot, add the meatballs and thoroughly sear them on all sides. This should take about 10 minutes. Remove the meat balls from the pot and set aside. There should be some excess fat left over in the pot. If there isn’t, add more avocado oil to re-grease the pot.
Add onion to the dutch oven with some salt and pepper, and soften them for five minutes. Add the garlic and cook for another two minutes. Then add the tomato paste and stir everything to mix in the paste. Add the spices. Cook for another minute or so, until the tomato paste has darkened by a shade or two and the spices are very fragrant. Add the meat balls back in and use the wooden spoon to break them apart. Once the beef is evenly browned and distributed among the onion and spices, add the beans and tomatoes. Start with just adding one cup of broth, then give everything a stir to check the consistency. Only add the 2nd cup of broth as needed, until the chili reaches the consistency of your liking. Keep any extra broth on hand. Taste and adjust the seasoning as needed.
Bring the chili up to a boil. Then reduce heat to low and cover. Let the chili simmer low and slow for at least two hours and up to three. Check in on the chili every 30 minutes or so. If it looks too thick, add more liquid. If it’s too soupy, let it cook uncovered or partially covered for a while.
When the chili is to your liking, kill the heat and stir in the worcester sauce. Give it one last taste for seasoning. Serve with shredded cheese or whatever you like to have chili with.