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Carter’s version of Lagerstrom Chili:

5lbs ground beef, browned in crumbles and drained
1 jumbo onion, diced
1/4 cup chili powder
1/4 cup ancho chili powder
3T cumin powder
1.5T garlic powder
1/4 cup paprika
4tsp salt, divided
2 14oz cans fire roasted tomatoes, with liquid
5 14 oz cans diced tomatoes, drained
3T Better than Bullion beef flavor
2 14oz cans tomato sauce
4T Worcestershire sauce
2T apple cider vinegar
3-4tsp sugar or heat stable sugar substitute (I used Allulose)
1/2tsp molasses
6T tomato paste

Brown the ground beef, chopping into crumbles. Drain, reserving liquid in case you need to add some later. Set aside.
To a large stockpot, add the diced onion, along with a bit of fat to keep it from sticking. Saute until translucent. Add chili powder, ancho chili powder, cumin, garlic powder, paprika and 2 teaspoons of salt. Stir to toast the spices for about a minute. Add the fire roasted tomatoes with their liquid and the drained diced tomatoes. Stir to combine. Add Better than Bullion, tomato sauce, Worcestershire, apple cider vinegar, sugar, molasses ad tomato paste. Mix and bring to simmer. Taste for seasoning/heat, and adjust as needed. (I made no adjustments.)
Season the meat (I added the remaining 2tsp) and add meat to the pot. Stir to combine and return to simmer. Reduce to your desired thickness.

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