Reproducible Beef Chili

Measure all ingredients by weight or volume before applying heat. Record baseline measurements: 680g ground beef, 2 cups diced onion, 6 cloves garlic, 1 cup bell pepper, 2 cups crushed tomato, 240ml tomato sauce, 480g total beans (240g each variety).

Heat olive oil and butter in a heavy-bottomed Dutch oven over medium-high heat (target: 204°C surface temperature). Add ground beef in a single layer; do not stir for 4 minutes. Flip and break into 2-inch chunks; cook 4 additional minutes. Remove beef with slotted spoon; verify internal temperature reaches 71°C (160°F) with meat thermometer before proceeding. Reserve drippings.

Heat olive oil and butter in a heavy-bottomed Dutch oven over medium-high heat (target: 190-200°C surface temperature).

Reduce heat to medium. Add diced onion to reserved drippings; sauté 5 minutes until translucent (internal temperature: 82°C). Add minced garlic; cook 60 seconds until fragrant.

Reduce heat to medium. Add diced onion to reserved drippings; sauté 5 minutes until translucent (internal temperature: 70-75°C). Add minced garlic; cook 60 seconds until fragrant.

Return seared beef to pot. Add crushed tomato, tomato sauce, chicken broth, and measured salt. Stir to combine. Bring to boil over high heat (target: 93°C).

Bring to boil over high heat (target: 93°C). Verify chili base reaches 74°C minimum before adding beans.

Cover and simmer 35 minutes, stirring every 10 minutes. In final 5 minutes, taste and adjust seasoning: add remaining salt or cayenne in 0.25 tsp increments if needed.

Bring to boil over high heat (target: 100°C at sea level).

Record final batch metrics: total weight, texture observation, spice balance rating (1-5). This becomes your baseline for future iteration.

Portion into bowls. Optional: top with shredded cheddar cheese, dollop of sour cream, and fresh cilantro. Serve with measured cornbread or white rice for controlled carb ratio.