Tex-Mex Chili con Carne

Lightly grease a Dutch oven, preheat it, add 1kg of ground beef, and stir-fry until it starts to release plenty of liquid.

Add chopped onion and minced garlic to the pot with the beef drippings and sauté.

Once the onions become translucent, add the beef back in and mix.

Season with 1 tsp of salt, then add the canned whole tomatoes.

Add 1 tbsp of cayenne pepper, 1 tbsp of paprika powder, 1 tbsp of cumin, and 1 tbsp of brown sugar in order.

Add beef stock, mix well, and simmer over low heat until the chili reaches a thick consistency.

Remove the skins from the canned kidney beans and soak them in hot water for 30 minutes.

Start the Maillard reaction by browning the ground beef until golden, then continue to cook down once liquid begins to release.

Add minced garlic to enhance the flavor, and retrieve the soaked kidney beans.

Mix the kidney beans and beef stock with the beef and garlic, scraping the bottom of the pot to incorporate the browned bits.

Add the deseeded and chopped ancho chili and chili powder, and simmer for 30 minutes.

Add 1 tsp of oregano; dried is preferred to enhance the chili's flavor.

Add 1 tsp of cumin and simmer for at least 90 minutes until the meat is tender.