Ingredients:

  • 1 lb ground beef (80/20)
  • 1 lb beef chuck roast, trimmed and cut into 1/4-inch cubes
  • 2 large yellow onions, finely diced (approx. 300g)
  • 1 large bell pepper, diced (approx. 150g)
  • 6 cloves garlic, minced
  • 2 jalapeños, seeded and minced
  • 2 cups beef bone broth
  • 0.5 cup strong black coffee
  • 28 oz crushed tomatoes
  • 3 tbsp tomato paste
  • 30 oz dark kidney beans (2 cans), rinsed and drained
  • 0.25 cup chili powder
  • 1 tbsp smoked paprika
  • 2 tsp ground cumin
  • 1 tbsp unsweetened cocoa powder
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Instructions:

  1. In a 6-quart heavy-bottomed Dutch oven over medium-high heat, brown the ground beef and cubed chuck roast in batches. Ensure a mahogany-colored crust (fond) forms on the bottom. Remove meat and set aside, retaining the rendered fat in the pot.
  2. In the same pot, add the diced onions, bell pepper, and minced jalapeños. Sauté for 5-7 minutes until the vegetables have softened and the onions are translucent.
  3. Add the minced garlic and tomato paste to the center of the pot. Cook for 2 minutes, stirring constantly, until the paste darkens and becomes fragrant.
  4. Add the chili powder, smoked paprika, ground cumin, unsweetened cocoa powder, and dried oregano. Stir for 1 minute to bloom the spices in the hot fat.
  5. Deglaze the pot by pouring in the black coffee and beef bone broth. Use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the Dutch oven.
  6. Stir in the crushed tomatoes, rinsed kidney beans, and the reserved browned meats.
  7. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 1 hour 15 minutes, stirring occasionally to ensure the bottom does not scorch.
  8. Season with kosher salt and black pepper to taste. Let rest for 10 minutes before serving to allow the flavors to fully settle.