📝 About This Recipe
This robust, soul-warming chili is a masterclass in balancing deep, earthy spices with the savory richness of premium ground beef. Rooted in the rugged traditions of the American Southwest, our version uses a secret touch of cocoa and espresso to elevate the natural sweetness of the tomatoes and the smoky heat of the peppers. It is a slow-simmered labor of love that results in a thick, velvety stew perfect for cold nights and lively gatherings.
🥗 Ingredients
The Beef & Aromatics
- 2 pounds Ground Beef (80/20 lean-to-fat ratio for maximum flavor)
- 1 large Yellow Onion (finely diced)
- 1 large Red Bell Pepper (seeded and diced)
- 4 cloves Garlic (minced)
- 2 tablespoons Olive Oil
The Spice Bloom
- 3 tablespoons Chili Powder (use a high-quality blend)
- 1 tablespoon Ground Cumin (toasted if possible)
- 1 tablespoon Smoked Paprika (pimentón)
- 1 teaspoon Dried Oregano (preferably Mexican oregano)
- 1 teaspoon Unsweetened Cocoa Powder (adds depth and color)
- 1/2 teaspoon Instant Espresso Powder (enhances the beefiness)
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
The Braising Liquid
- 2 cups Beef Broth (low sodium)
- 28 ounces Crushed Tomatoes (canned)
- 2 tablespoons Tomato Paste
- 15 ounces Kidney Beans (one can, drained and rinsed)
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Brown Sugar (to balance acidity)
For Garnish
- 1 cup Sharp Cheddar Cheese (shredded)
- 1/2 cup Sour Cream (full fat)
- 1/4 cup Fresh Cilantro (chopped)
- 12 slices Pickled Jalapeños
👨🍳 Instructions
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1
Place a large, heavy-bottomed Dutch oven over medium-high heat and add the olive oil.
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2
Add the ground beef to the pot. Break it up with a wooden spoon and cook until deeply browned and slightly crispy in spots, about 8-10 minutes. Drain off all but 2 tablespoons of the rendered fat.
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3
Reduce heat to medium. Add the diced onion and red bell pepper to the pot. Sauté for 5-6 minutes until the vegetables are soft and translucent.
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4
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the tomato paste turns a dark brick red and smells fragrant.
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5
Add the chili powder, cumin, smoked paprika, oregano, cocoa powder, espresso powder, and cayenne. Stir well for 1 minute to 'bloom' the spices in the fat, which unlocks their essential oils.
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6
Pour in the beef broth and use your spoon to scrape up any brown bits (fond) from the bottom of the pot—this is where the flavor lives!
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7
Add the crushed tomatoes, Worcestershire sauce, and brown sugar. Stir to combine everything thoroughly.
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8
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover partially with a lid.
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9
Simmer the chili for 60 minutes, stirring occasionally to ensure nothing sticks to the bottom. The liquid should reduce and thicken into a rich sauce.
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10
Stir in the drained kidney beans. Simmer for an additional 15-20 minutes to allow the beans to absorb the flavors.
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11
Taste the chili and season with salt and black pepper as needed. If it's too thick, add a splash of water or broth; if too thin, simmer uncovered for 10 more minutes.
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12
Turn off the heat and let the chili rest for 10 minutes before serving. This allows the oils to settle and the flavors to harmonize.
💡 Chef's Tips
Always brown the meat thoroughly; those crispy brown bits provide the savory foundation for the whole dish. If you have the time, make this a day in advance—chili always tastes better the next day after the spices have fully melded. For a smoother texture, you can pulse half the beans in a food processor before adding them to act as a natural thickener. Never skip the 'blooming' of the spices; adding them directly to the hot oil and aromatics is the secret to a professional-grade depth of flavor. If the chili is too spicy, add an extra teaspoon of brown sugar or a squeeze of lime juice to cut the heat.
🍽️ Serving Suggestions
Serve in deep bowls over a bed of fluffy white rice or with a side of warm, honey-glazed cornbread. Pair with a crisp, cold Mexican lager or a bold, peppery Zinfandel to complement the spices. Offer a 'Chili Bar' setup with bowls of lime wedges, sliced avocado, and crushed tortilla chips for texture. For a fun twist, serve leftovers over baked potatoes or as a topping for high-quality hot dogs. A dollop of cool Greek yogurt can be a healthy, tangy substitute for sour cream.