Ingredients
Equipment
Method
Phase 1: Building the Flavor Foundation
- In a large pot or Dutch oven, brown the ground beef over medium heat until it's no longer pink and beautifully caramelized. Drain excess grease thoroughly.
- Add the diced onion, minced garlic, diced green bell pepper, diced red bell pepper, and minced jalapeño peppers to the pot with the beef. Sauté until the vegetables are softened and fragrant, about 5 minutes.
Phase 2: Blooming the Spices & Adding the Twist
- Stir in the chili powder, ground cumin, smoked paprika, cayenne pepper, unsweetened cocoa powder, and espresso powder. Cook for another 2 minutes, stirring constantly, to toast the spices and release their full aromatic flavors.
- Pour in the crushed tomatoes and beef broth. Bring the mixture to a gentle simmer.
Phase 3: The Slow Simmer & Final Touches
- Add the kidney beans and black beans. Season with salt and pepper to taste. Reduce the heat to low and let the chili simmer, uncovered, for 1 hour 30 minutes, stirring occasionally. This allows the flavors to meld and the chili to thicken.
- Serve hot, garnished with shredded cheddar cheese, a dollop of sour cream, and chopped green onions. Just before serving, stir in 1 tablespoon of apple cider vinegar for a bright finish.
Nutrition
Notes
For best flavor, ensure you properly bloom the spices with aromatics for 2 minutes and drain excess grease from the beef. A slow, uncovered simmer for 1 hour 30 minutes is crucial for flavor development and thickening. Don't skip the secret twist of cocoa, espresso, and a final splash of apple cider vinegar, which truly elevate the dish. Chili stores well in an airtight container in the refrigerator for 3-4 days, or can be frozen for up to 3 months. Flavors deepen overnight, making it excellent for meal prep. Nutrition information is estimated based on common ingredients and serving sizes and may vary.