Ingredients:

  • 1.5 kg 85/15 ground beef
  • 1 large white onion, finely diced
  • 3 cloves garlic, minced
  • 2 poblano peppers, deseeded and diced
  • 800g canned pumpkin puree
  • 800g crushed tomatoes
  • 500ml beef bone broth
  • 30 oz canned black beans, rinsed and drained
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp unsweetened cocoa powder
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Place the 1.5 kg ground beef in a hot skillet. Work in batches so the meat sears rather than steams.
  2. Remove the beef once browned, leaving about 1 tablespoon of fat in the pan.
  3. Add the diced white onion and diced poblano peppers. Cook 5 minutes until the onions are translucent and the peppers soften.
  4. Stir in the 3 cloves of minced garlic, 3 tbsp chili powder, 1 tbsp cumin, 1 tbsp smoked paprika, 1 tsp cocoa, and 1 tsp cinnamon. Toasting spices in the fat releases their fat soluble flavor compounds.
  5. Pour in a splash of the 500ml beef bone broth, scraping up all the brown bits (the fond).
  6. Move the beef and onion mixture into the slow cooker crock.
  7. Stir in the 800g pumpkin puree, 800g crushed tomatoes, and the remaining bone broth.
  8. Add the 30 oz rinsed black beans, along with 1 tsp salt and 0.5 tsp black pepper.
  9. Cover and cook on low for 6 hours until the house smells like a smoky autumn dream.
  10. Taste and adjust salt or pepper if needed before serving.