Texas Chili

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  80/20 Ground Beef(454g)
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  ½ tsp salt ($0.02)
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  ½ Tsp Black Pepper (Freshly Cracked, $0.08)
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  Yellow Onion(265g)
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  JalapeñO Pepper(30g)
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  Garlic(9g)
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  Tomato Paste(30g)
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  Chili powder(8g)
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  Paprika, Ground(8g)
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  Cumin, Ground(3g)
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  Oregano, Dried(3g)
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  Chocolate, Dark, 70-85% Cacao(1g)
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  Brown sugar(5g)
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  Cinnamon, Ground(1g)
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  Chipotle peppers in adobo sauce(50g)
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  Canned Diced Tomatoes(411g)
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  Low Sodium Beef Broth(480g)

Instructions

1. 1Dice the onion and jalapeño into ¼-inch pieces, mince the garlic, and chop the dark chocolate into small pieces; set aside.
2. 2Heat a large pot over medium-high heat. Add the ground beef, breaking it apart with a spoon as it cooks for 5–7 minutes until no longer pink and lightly browned. Transfer the beef to a plate, leaving the rendered fat in the pot.
3. 3Add the onion, jalapeño, and garlic to the pot over medium heat. Cook for 4–5 minutes, stirring occasionally, until the onion is translucent and softened.
4. 4Stir in the tomato paste and cook for 2–3 minutes over medium heat, stirring constantly, until darkened and fragrant.
5. 5Add the chili powder, paprika, cumin, oregano, cinnamon, chocolate, and brown sugar to the pot. Cook for 1 minute over medium heat, stirring to combine.
6. 6Return the beef to the pot. Add the chipotle peppers, diced tomatoes with their juices, and beef broth. Stir well, then bring to a simmer over medium heat. Reduce heat to low and simmer uncovered for 30–35 minutes, stirring occasionally, until thickened and flavors meld.
7. 7Divide the chili evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating.
8. 8Reheat individual portions in a microwave (2–3 minutes) or stovetop (5–7 minutes over medium heat) until warmed through before serving.