📝 About This Recipe
This soul-warming chili is a celebration of deep, smoky flavors and tender beef, rooted in the rugged culinary traditions of the American Southwest. By layering toasted spices with rich cocoa and a touch of coffee, we create a complex sauce that perfectly coats every morsel of meat. It is a robust, comforting masterpiece that only gets better the next day, making it the ultimate centerpiece for a cozy gathering.
🥗 Ingredients
The Beef & Aromatics
- 2.5 pounds Beef Chuck Roast (cut into 1/2-inch cubes for superior texture)
- 1 large Yellow Onion (finely diced)
- 5 cloves Garlic (minced)
- 2 tablespoons Olive Oil (divided)
The Spice Blend & Liquid
- 3 tablespoons Chili Powder (use a high-quality blend)
- 2 teaspoons Ground Cumin (toasted if possible)
- 1 tablespoon Smoked Paprika (for a deep wood-fired aroma)
- 1 teaspoon Dried Oregano (preferably Mexican oregano)
- 1 tablespoon Unsweetened Cocoa Powder (the secret for richness and color)
- 3 cups Beef Stock (low sodium)
- 28 ounces Crushed Tomatoes (canned)
- 1/2 cup Strong Brewed Coffee (enhances the roasted notes of the beef)
- 15 ounces Kidney Beans (canned, rinsed and drained)
Toppings
- 1/2 cup Sour Cream (for cooling contrast)
- 1 cup Cheddar Cheese (sharp, shredded)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 piece Jalapeño (thinly sliced)
👨🍳 Instructions
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1
Pat the cubed beef chuck dry with paper towels and season generously with salt and black pepper. This ensures a proper sear rather than steaming.
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2
Heat 1 tablespoon of olive oil in a large heavy-bottomed Dutch oven over medium-high heat. Brown the beef in batches to avoid overcrowding, until a deep crust forms on all sides (about 5-7 minutes per batch).
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3
Remove the beef from the pot and set aside on a plate. Reduce the heat to medium and add the remaining tablespoon of oil if the pot looks dry.
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4
Add the diced onions to the pot, scraping up the browned bits (fond) from the bottom. Sauté for 5 minutes until translucent and soft.
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5
Stir in the minced garlic and cook for just 60 seconds until fragrant, being careful not to let it burn.
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6
Add the chili powder, cumin, smoked paprika, oregano, and cocoa powder. Stir constantly for 2 minutes to toast the spices and release their essential oils.
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7
Pour in the brewed coffee and use a wooden spoon to deglaze the pot, ensuring all the flavor from the bottom is incorporated into the liquid.
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8
Return the browned beef and any accumulated juices to the pot. Add the crushed tomatoes and beef stock, stirring to combine.
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9
Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover with a lid slightly ajar and simmer for 1 hour and 45 minutes.
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10
Stir in the drained kidney beans. Continue to simmer uncovered for another 30-45 minutes, or until the beef is fork-tender and the sauce has thickened to your liking.
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11
Taste and adjust seasoning with salt, pepper, or a pinch of sugar if the tomatoes are too acidic.
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12
Ladle the hot chili into deep bowls and garnish generously with sour cream, shredded cheddar, fresh cilantro, and jalapeño slices.
💡 Chef's Tips
For the best flavor, make this chili a day in advance; the spices meld and deepen significantly overnight. If the chili is too thin after simmering, mash a handful of the kidney beans against the side of the pot to release starches and thicken the sauce naturally. Don't skip the cocoa powder—it doesn't make the dish taste like chocolate, but it adds a professional-level savory depth and dark color. Always use cubed chuck roast instead of ground beef for a more authentic, 'Texas Red' chunky texture. Adjust the heat by adding a teaspoon of chipotle in adobo if you prefer a spicier, more vinegary kick.
🍽️ Serving Suggestions
Serve with warm, buttery honey cornbread to soak up the rich sauce. Pair with a crisp Mexican lager or a bold, peppery Zinfandel wine. Offer a side of lime wedges to squeeze over the top for a bright, acidic finish. Serve over a bed of fluffy white rice or even over a baked potato for a hearty meal. Include a side of pickled red onions to add a crunch and tang that cuts through the richness.