Ingredients:

  • 2 lbs Ground Beef (85/15 recommended)
  • 2 Tbsp Olive Oil or Vegetable Oil
  • 1 large Yellow Onion, diced
  • 1 large Green Bell Pepper, diced
  • 4 cloves Garlic, minced
  • 3 Tbsp Chili Powder (Ancho or New Mexico blend)
  • 2 tsp Ground Cumin
  • 1 Tbsp Smoked Paprika
  • 1 tsp Dried Oregano (Mexican if possible)
  • 1/2 tsp Cayenne Pepper (or Chipotle powder)
  • 1 tsp Salt (start)
  • 1/4 tsp Black Pepper (start)
  • 2 Tbsp Tomato Paste
  • 1 cup Dark Roast Coffee, strong and brewed
  • 1 (28 oz) can Crushed Tomatoes
  • 2 cups Beef Broth (low sodium)
  • 1 tsp Unsweetened Cocoa Powder
  • 1 Tbsp Apple Cider Vinegar
  • 1 (15 oz) can Kidney Beans, rinsed and drained
  • 1 (15 oz) can Black Beans, rinsed and drained

Instructions:

  1. Brown the ground beef in batches in a large Dutch oven over medium-high heat. Drain off all but 2 tablespoons of fat and set the browned beef aside.
  2. Reduce heat to medium. Add the onion and bell pepper to the pot and cook gently for 8–10 minutes until softened and translucent. Add the minced garlic and cook for 1 minute until fragrant.
  3. Push the vegetables to one side of the pot. Add the tomato paste and cook directly on the bottom of the pan for 2 minutes until it darkens slightly. Clear space again, add all the dry spices (chili powder, cumin, paprika, oregano, cayenne), and toast them in the hot oil for 60 seconds until incredibly fragrant. Stir the spices into the vegetables.
  4. Return the browned beef to the pot. Pour in the strong coffee and use a wooden spoon to scrape up any browned bits (the fond) stuck to the bottom.
  5. Stir in the crushed tomatoes, beef broth, cocoa powder, and apple cider vinegar. Bring the mixture to a strong simmer.
  6. Once bubbling, reduce the heat to the lowest setting possible. Cover the pot slightly ajar. Simmer for a minimum of 2 hours, stirring every 30 minutes, allowing the chili to thicken deeply.
  7. If using beans, rinse them thoroughly and stir them into the chili for the final 20 minutes of cooking, just to heat them through.
  8. Taste the chili and adjust seasoning with additional salt, pepper, or cayenne as needed before serving piping hot.