Ingredients:

  • 2 lbs lean ground chuck (85/15)
  • 1 tbsp avocado oil
  • 1 large yellow onion, finely diced
  • 1 green bell pepper, diced
  • 1 poblano pepper, finely minced
  • 4 cloves garlic, smashed and minced
  • 3 tbsp dark chili powder
  • 1 tbsp cumin seeds, toasted and ground
  • 1 tbsp unsweetened cocoa powder
  • 1 cup strong brewed black coffee
  • 30 oz canned kidney or black beans
  • 2 cups beef bone broth
  • 1 tbsp apple cider vinegar
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tbsp smoked paprika
  • 1 tsp dried Mexican oregano
  • 1 tsp ground chipotle powder
  • 28 oz fire-roasted crushed tomatoes

Instructions:

  1. Heat the 1 tbsp avocado oil in a large pot over medium high heat. Add the 2 lbs ground chuck and break it into large chunks. Cook until the bottom is a deep, crackling brown before stirring.
  2. Once browned, remove the beef but keep about 1 tbsp of the fat in the pot. Note: This fat is liquid gold and carries the flavor of the seared meat.
  3. Add the diced yellow onion, green bell pepper, and minced poblano. Sauté for 6 minutes until the onions are translucent and golden.
  4. Stir in the minced garlic, 3 tbsp dark chili powder, 1 tbsp ground cumin, 1 tbsp smoked paprika, 1 tsp chipotle powder, and 1 tsp Mexican oregano. Cook for 60 seconds until the aroma fills the room.
  5. Pour in the 1 cup of brewed coffee. Use your spoon to scrape up all the brown bits stuck to the bottom. Wait until the liquid is bubbling and the bottom of the pot is clean.
  6. Add the 28 oz fire roasted tomatoes, 2 cups beef bone broth, and 1 tbsp cocoa powder. Stir in the browned beef.
  7. Bring to a gentle boil, then turn the heat to low. Cover partially and simmer for 45 minutes until the liquid has reduced and thickened slightly.
  8. Stir in the 30 oz rinsed kidney or black beans. Note: Adding them later prevents them from turning into mush.
  9. Stir in 1 tbsp apple cider vinegar, 1 tsp salt, and 0.5 tsp black pepper. Simmer for another 15 minutes to let the beans heat through.
  10. Turn off the heat and let the chili sit for 10 minutes before serving. This allows the fats to emulsify and the texture to set.