1-First, make the chili paste: Mix all the dry ingredients from the starter in a bowl, then slowly stir in the hot water to form a thick paste. Set it aside so those flavors can mingle it’s the secret weapon that gives your chili its authentic edge.

2-Next, season your meat with salt and pepper, then heat oil in a large pot over medium-high heat. Sear the meat in batches until it’s browned on all sides; this step is key for locking in that rich taste, just like the pros do. Once done, set it aside and let the pot work its magic.

3-Now, cook your veggies: Add more oil if needed, then toss in the diced onions and poblanos, cooking until they’re soft and fragrant. Stir in the garlic and jalapeños for another minute or so oh, the aroma at this point is unbeatable!

4-Combine everything by stirring in the chili paste and cooking for a minute. Add brown sugar, Worcestershire sauce, beef broth, tomato sauce, water, and salt, then scrape the bottom of the pot to get all those tasty bits. Return the meat, bring it to a boil, and simmer on low for 2 1/2 to 3 1/2 hours, stirring occasionally and adding water as needed.

5-If you’re using beans, add them after about 2 hours and let it cook for at least 30 more minutes. Finally, adjust for thickness and serve with your favorite toppings.