Texas-Style Beef Chilli (No Beans)

• 1 tbsp Olive oil
• 1 large Yellow onion
• 2 tsp Fine sea salt
• 4 cloves Garlic
• 600 g Tomato, ripe
• 2 tbsp Tomato purée
• 2 tbsp Ancho chili powder
• 1 tbsp Guajillo chili powder
• 2 tsp Ground cumin
• 2 tsp Smoked paprika
• 1 tsp Dried oregano
• 1 tsp Black pepper
• 750 g Minced beef
• 500 ml Beef stock
• 2 tsp Apple cider vinegar

1. Heat the olive oil in a Dutch oven over medium heat. Finely chop the onion and add it with a pinch of the fine sea salt; cook for 8 to 10 minutes until softened and lightly golden.
2. Crush the garlic and stir it into the pot for 1 minute until fragrant. Chop the tomatoes and add them along with the tomato purée; cook for 5 minutes, stirring, to start breaking them down.
3. Stir in the ancho chili powder, guajillo chili powder, ground cumin, smoked paprika, dried oregano and black pepper. Cook for 1 to 2 minutes, stirring constantly, until the spices smell toasted.
4. Add the minced beef and increase the heat to medium-high. Cook for 8 to 10 minutes, breaking it up with a wooden spoon, until no pink remains and the meat is well browned.
5. Pour in the beef stock and bring to a gentle simmer, scraping up any browned bits from the base. Reduce the heat to low and simmer uncovered for 60 minutes, stirring occasionally, until thick and glossy and the sauce clings to the meat.
6. Stir in the apple cider vinegar and taste, then adjust with the remaining fine sea salt if needed. Simmer for 2 to 3 minutes, then serve hot.

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