Beef Chili with Cocoa and Espresso

• 2 tablespoons olive oil
• 1 pound ground beef
• 1 large onion, diced
• 1 bell pepper, diced
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 tablespoon cocoa powder
• 1 teaspoon instant espresso powder
• 1 can (28 ounces) crushed tomatoes
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) pinto beans, drained and rinsed
• 2 cups beef broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Sour cream for serving

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it into crumbles.
2. 2 Remove beef with a slotted spoon and set aside. In the same pot, sauté onion and bell pepper until softened.
3. 3 Add garlic, chili powder, cumin, smoked paprika, cayenne, cocoa powder, and espresso powder. Stir to combine and cook for 1 minute.
4. 4 Return beef to the pot. Stir in crushed tomatoes, kidney beans, pinto beans, and beef broth.
5. 5 Bring to a boil, then reduce heat and simmer uncovered for 45 minutes, stirring occasionally.
6. 6 Season with salt and pepper to taste. Serve garnished with cilantro and a dollop of sour cream.

Equipment

• Large pot
• Wooden spoon
• Cutting board
• Chef's knife

Variations

• Add diced zucchini or corn for extra veggies.
• For a vegetarian version, substitute ground beef with an equal amount of crumbled tempeh or plant-based ground meat.

Substitutions

• If you don't have espresso powder, use a strong brewed coffee, about 2 tablespoons.
• Substitute cocoa powder with carob powder for a caffeine-free alternative.

Pairings

• Pairs well with a side of coleslaw or a fresh green salad.
• A cold Mexican lager complements the bold flavors nicely.

Nutrition

Tips

• For an even richer flavor, add a splash of dark beer along with the beef broth.
• This chili tastes better after resting overnight in the fridge, allowing the flavors to meld.

Storage

Store leftovers in an airtight container in the fridge for up to 5 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with warm cornbread or tortilla chips on the side.
• Top with shredded cheese, diced onions, or a squeeze of lime for extra flair.

FAQ