ingredients

• 1-2 Tablespoons olive oil 
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 lbs ground beef
• 1 (28-ounce) can of diced tomatoes
• 1 (15-ounce) can of tomato sauce
• 2 (15-ounce) cans of black beans, drained and rinsed
• 1/4 cup maple syrup
• 1 - 2 cups beef broth
• 4 tablespoons chili powder
• 2 tablespoons smoked paprika
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 2 teaspoons kosher salt. 
• 1 1/2 teaspoons Italian seasoning
• 2 tablespoons apple cider vinegar
•  salt and pepper to taste
• Toppings: cornbread, scallions, sour cream, shredded cheese, avocado, tortilla chips

cooking

1. Drizzle the olive oil into the bottom of a large stock pot or dutch oven over medium-high heat. Once it’s hot, add the diced onion and cook, stirring frequently, for 2-3 minutes, until soft and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant. 
2. Add the ground beef and brown until no pink remains, 5-6 minutes, breaking it up into small, minced pieces. 
3. Pour in the diced tomatoes, tomato sauce, black beans, maple syrup and 1 cup of beef broth and stir well until combined. Add the chili powder, smoked paprika, onion powder, garlic powder, salt, and Italian seasoning and stir well to combine. 
4. Reduce the heat and simmer for 15-20 minutes to allow the flavors to come together while it reduces slightly. Add up to another cup of beef broth as needed to reach your desired consistency. 
5. Stir in the apple cider vinegar then taste test and add salt and pepper as needed. Serve warm with your favorite toppings.