Ingredients:
- 3 lbs (1.36 kg) chuck roast, cut into 1-inch cubes
- 2 tbsp (30 ml) olive oil
- 1 tsp (5g) kosher salt, plus more to taste
- 1/2 tsp (2.5g) black pepper, plus more to taste
- 1 large yellow onion, chopped
- 2 bell peppers (1 red, 1 green), chopped
- 4 cloves garlic, minced
- 2 jalapeños, seeded and minced (optional, for heat)
- 2 tbsp (16g) chili powder
- 1 tbsp (8g) ground cumin
- 1 tbsp (8g) smoked paprika
- 1 tsp (4g) dried oregano
- 1/2 tsp (2g) cayenne pepper (optional, for heat)
- 1/2 tsp (2g) ground cinnamon
- 1/4 tsp (1g) ground clove
- 1 tbsp (15ml) unsweetened cocoa powder
- 1 tbsp (15ml) instant coffee granules
- 1 (12 oz / 355 ml) bottle dark beer (stout or porter recommended)
- 1 (28 oz / 794g) can crushed tomatoes
- 1 (15 oz / 425g) can diced tomatoes, undrained
- 2 tbsp (30ml) tomato paste
- 2 cups (473 ml) beef broth
- 1 (15 oz / 425g) can kidney beans, drained and rinsed
- 1 (15 oz / 425g) can pinto beans, drained and rinsed
- 1 tbsp (15ml) apple cider vinegar
- 1 bay leaf
Instructions:
- Season beef with salt and pepper. Sear in batches in hot olive oil until browned on all sides. Remove and set aside.
- Sauté onion and bell peppers in the pot until softened. Add garlic and jalapeños (if using) and cook until fragrant.
- Add chili powder, cumin, smoked paprika, oregano, cayenne pepper, cinnamon, clove, cocoa powder and coffee granules to the pot and cook, stirring constantly, for 1 minute until fragrant.
- Pour in the beer and scrape up any browned bits from the bottom of the pot.
- Add crushed tomatoes, diced tomatoes, tomato paste, beef broth, apple cider vinegar and bay leaf. Bring to a simmer, then add the seared beef back to the pot. Cover and simmer for at least 2.5 hours, or until the beef is very tender.
- Stir in kidney beans and pinto beans. Simmer, uncovered, for another 30 minutes to allow the flavors to meld.
- Remove bay leaf. Season to taste with salt and pepper. Serve hot with your favorite toppings.