While the beef is broiling, dice the onion and press the garlic. Drain the liquid from the diced tomatoes.

Use an immersion blender to combine fire-roasted tomatoes and chipotle peppers in adobo sauce. Blend until smooth.

In a large pot over medium heat, add a long drizzle of olive oil, onion, garlic, and a pinch of salt. Sweat the onion until softened, 5 min.

Add the blended tomato mixture, tomato sauce, drained diced tomatoes, and tomato paste. Stir and scrape the bottom of the pot.

Add hot sauce, brown sugar, Worcestershire sauce, cider vinegar, beef bouillon paste, and salt. Stir to combine and simmer for 5 minutes.

Once beef is cooled, break it down into small crumbles and add it into the simmering chili along with drained kidney beans and simmer for a minimum of 10 minutes.

If the chili is too thick, add a bit of water or stock to achieve the desired consistency. Simmer for an additional 2 minutes.

Taste the chili and adjust seasoning if needed with additional salt, apple cider vinegar, brown sugar, and hot sauce to taste. Stir and taste in between adding each ingredient.

I like to top mine with diced onion, sour cream, shredded cheddar, and oyster crackers, but you do you.