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1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the ground beef, season with half the salt, and cook 8 minutes, breaking it up, until deeply browned. Spoon off excess fat if there is more than a few tablespoons.
1.5 lb Ground beef (80/20),
1 tbsp Olive oil,
0.8 tsp Salt
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2. Add the onion and green bell pepper and cook 5 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
1 piece Yellow onion, diced,
1 piece Green bell pepper, diced,
4 clove Garlic, minced
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3. Add the chili powder, cumin, smoked paprika, oregano, cayenne and tomato paste. Stir constantly for 1 to 2 minutes until the spices are fragrant and the paste darkens slightly.
3 tbsp Chili powder,
2 tsp Ground cumin,
2 tsp Smoked paprika,
1 tsp Dried oregano,
0.2 tsp Cayenne pepper,
2 tbsp Tomato paste
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4. Pour in the crushed tomatoes and beef broth, scraping up any browned bits from the bottom. Add the kidney beans, black beans, brown sugar, black pepper and the remaining salt, then bring to a boil.
1 can Canned crushed tomatoes,
1 cup Beef broth,
1 can Canned kidney beans, drained and rinsed,
1 can Canned black beans, drained and rinsed,
1 tbsp Brown sugar,
0.8 tsp Salt,
0.5 tsp Black pepper
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5. Reduce the heat to low, partially cover, and simmer 45 minutes, stirring occasionally, until thick and rich. Add a splash of water if it becomes too thick.
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6. Stir in the apple cider vinegar and adjust salt and cayenne to taste. Ladle into bowls and top with cheddar and scallions. Leftovers keep 5 days refrigerated and taste even better the next day.
0.2 tsp Cayenne pepper,
1 tbsp Apple cider vinegar,
1.5 tsp Salt,
0.5 cup Sharp cheddar, shredded (garnish),
2 piece Scallions, sliced (garnish)
