Brown beef first in deep Dutch oven. Season with 1 tbsp of salt, garlic, onion, half of mushroom powder. Remove and drain off.

Sauté mirepoix, add 1 tbsp salt. Once soft, add celery salt, cumin, mustard. Toast spices and then add tomato paste. Cook until color develops. Add old bay, cinnamon, all spice, chipotle powder, black pepper, paprika, and the rest of the mushroom powder. Toast until fragrant and then add crushed tomatoes and passata. Add 1 tbsp salt, chili and jalapeño flakes, and begin to warm up tomatoes.

Stir ground beef back in and then once combined, begin pouring in broth. You want the level to be higher than your desired thickness in the end to account for evaporation. Add in dried herbs, and bay leaves. Simmer for 1-2 hours until all flavors meld together and become harmonious. Serve as desired, with additional toppings and sides.