Break up the beef into very tiny pieces. You could probably do this with a fork, but I find that the best way to do this is to wear gloves and break up the meat with your hands until it almost dissolves into the broth. You're going for a "meat soup" texture.
Bring to a boil then decrease to a simmer and simmer for half an hour, stirring frequently.
Add all the dry ingredients and stir to combine.
6 cloves garlic, 1/4 cup chili powder, 1 TBS unsweetened cocoa powder, 1 tsp cinnamon powder, 1 tsp cumin, 1 tsp kosher salt, 1/2 tsp fresh ground black pepper, 1/2 tsp allspice, 1/4 tsp ground cloves, 1 bay leaf
Add all the wet ingredients and stir to combine.
16-18 oz jar of crushed tomatoes, 1 TBS coconut aminos, 2 TBS apple cider vinegar
Reduce heat to medium low and simmer for 3 hours, stirring every so often so that the bottom does not burn. If the chili ever thickens up too much and looks like just ground meat, add a cup of a water and stir to combine.
Remove from heat and allow to cool to an edible temperature.
Keep a pitcher of water on hand near the stove so that if you do find the chili getting too thick, it’s easy to add a little water to thin it out.Make sure that you simmer the chili, not boil it. Simmering means that it’s just before a boil so if you actually have boiling going on, turn it down a tad. Boiling won’t give you the same result as simmering.Store chili in the refrigerator for up to five days before throwing away or freezing.Freeze any leftover chili in a freezer safe container for up to three months. Even better if you do it in individual servings so that you can thaw as much as you need. When you’re ready to thaw, let thaw overnight in the refrigerator. Add a little beef broth and place it in a warm oven. Set the oven to 350 degrees and let it come to temp with the oven. Stir once or twice and enjoy once warmed.Ingredient Notes:
Crushed tomatoes - puree until smooth or just use pureed tomatoes
Coconut aminos - you can use Worcestershire sauce instead if you don't have these