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Ground beef 80/20 900g (2 lb)

Neutral oil 15ml (1 tbsp)

Onion, diced 150g (1 large)

Garlic, minced 15g (5 cloves)

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1. Bloom spices - chili powder- then add tomato paste and caramelize

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Tomato paste 30g (2 tbsp)

Crushed tomatoes 800g (1 can, 28 oz)

Beef broth 360ml (1 ½ cups)

Worcestershire 15ml (1 tbsp)

Soy sauce 5ml (1 tsp)

Brown sugar 12g (1 tbsp)

Apple cider vinegar 15ml (1 tbsp)

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1. Beans in the last 30 minutes

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Kidney beans, drained 1 can (optional)

Black beans, drained 1 can (optional)

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Homemade chili powder - add after garlic

Chili powder 20g (2 ½ tbsp)

Ancho chili powder 10g (1 ½ tbsp)

Ground cumin 6g (2 tbsp)

Smoked paprika 3g (1 tbsp)

Garlic powder 2.5g (1 tbsp)

Onion powder 2.5g (1 tbsp)

Mexican oregano 1g (1 tbsp)

Black pepper 1g (1 tsp)

Cayenne 0.6g (½ tsp)

Unsweetened cocoa powder 1g (1 tsp)

Masa harina 6g (1 tbsp) mixed with 2 tbsp water

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Brown the beef hard. A real sear, not a steam. First layer of flavor.

Sear the onion for 5 to 7 minutes, add garlic at end for 30 seconds until you smell it

Toast the seasoning in the fat for 30 seconds before adding liquid. Wakes up the spices.

then smear in tomato paste for a minute or two to caramelize the flavors

The cocoa is not optional. It will not taste like chocolate. It will taste restaurant.

Simmer uncovered the last 30 min to tighten without flour.

Day two chili beats day one chili every time.