Ingredients:

  • 2 Tbsp Olive Oil or Vegetable Oil
  • 1 large Yellow Onion, diced
  • 1 Red Bell Pepper, diced
  • 4 cloves Garlic, minced
  • 1 Jalapeño, finely diced (seeds optional)
  • 5 lbs Ground Beef (80/20 blend preferred)
  • Sea Salt and Black Pepper, To taste
  • 3 Tbsp Chili Powder (Ancho/New Mexico blend)
  • 1 Tbsp Ground Cumin
  • 1 tsp Smoked Paprika (Spanish)
  • 1 tsp Dried Mexican Oregano
  • 1 tsp Unsweetened Cocoa Powder
  • 4 cups Beef Stock (low sodium)
  • 1 (28 oz) can Crushed Tinned Tomatoes
  • 1/2 cup Strong Black Coffee, cooled and unsweetened
  • 2 (15 oz) cans Black Beans, rinsed and drained
  • 1 Tbsp Apple Cider Vinegar
  • 2 Tbsp Masa Harina or Corn Starch (for thickening slurry)

Instructions:

  1. Sear the Beef: Heat half of the oil in the Dutch oven over high heat. Add the ground beef, breaking it up slightly. Season heavily with salt and pepper. Brown the beef thoroughly until deeply caramelised (no grey meat visible). Remove the beef with a slotted spoon and set aside, leaving the rendered fat in the pot.
  2. Sauté Aromatics: Reduce heat to medium. Add the remaining oil, then the diced onion, bell pepper, and jalapeño. Sauté for 8–10 minutes until the vegetables have softened and the onion is translucent.
  3. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Toast Spices: Return the browned beef to the pot. Sprinkle in the chili powder, cumin, smoked paprika, dried oregano, and cocoa powder. Stir constantly for 1–2 minutes, allowing the spices to toast in the fat until highly aromatic.
  5. Deglaze and Add Liquid: Pour in the cooled black coffee and scrape the bottom of the pot to lift any browned bits (the fond). Add the crushed tinned tomatoes and the beef stock. Bring the mixture to a boil.
  6. Simmer: Reduce the heat immediately to low, cover the pot partially (leaving a slight gap for steam), and allow the chili to simmer gently for 2 hours. Stir every 30 minutes to prevent sticking.
  7. Add Beans: After 2 hours, stir in the rinsed and drained black beans. Continue simmering, uncovered, for another 30 minutes to allow the beans to absorb the flavour.
  8. Thicken (Optional): If the chili is too thin, create a slurry by mixing the Masa Harina/Corn Starch with 2 Tbsp of cold water. Stir the slurry into the simmering chili and cook for 2–3 minutes until the liquid thickens slightly.
  9. Balance Flavour: Stir in the tablespoon of Apple Cider Vinegar. Taste and adjust seasoning, adding more salt, pepper, or a pinch of sugar if needed.
  10. Rest: Remove the chili from the heat and allow it to rest, covered, for 10–15 minutes before serving. This allows the flavours to meld completely.