Protein Pixie's Beef Chilli

1. Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat.
2. Add a tablespoon of the oil. Sear the beef in batches making sure not to overcrowd the pot. You want a nice brown crust.
3. Remove the browned beef and set it aside, leaving the rendered fat and brown bits (fond) in the pot.
4. Reduce the heat if necessary, and add a little more of the oil. Add the diced onion, peppers and chilli (if using). Cook, stirring and scraping up the fond from the bottom of the pot, until the vegetables are soft and translucent (about 5 - 8 minutes).
5. Stir in the tomato paste and minced garlic. Cook for 1-2 minutes, stirring constantly.
6. Reduce the heat to low. Add the chilli powder, cumin, paprika and oregano. Stir constantly for about 1-2 minutes until the spices are very fragrant.
7. Deglaze the pot by pouring 1 cup of the beef broth into the pot. Use a wooden spoon to vigorously scrape up any remaining brown bits from the bottom of the pot. Let the liquid reduce by about half.
8. Return the beef to the pot. Stir in the crushed tomato, remaining beef broth, Worcestershire sauce. Season generously with salt and pepper.
9. Bring the chilli to a gentle boil, then immediately reduce the heat to low. The chilli should maintain a lazy, slow simmer. Cook, partially covered for at least 90 minutes. Stir occasionally to prevent sticking. The longer it simmers, the more the flavours will marry.
10. Add beans about 30 minutes before serving.
11. Taste and adjust the seasoning before serving. Add a final dash of salt or pepper or a dash of hot sauce. If you want the chilli thicker, let it simmer for longer.
12. Ladle the chilli into bowls and top with your favourite garnishes