burrr its getting cold in here: Hearty chili

Ingredients:

    •    2 tablespoons olive oil

    •    1 medium onion, diced

    •    1 green bell pepper, diced

    •    1 red bell pepper, diced

    •    3 cloves garlic, minced

    •    1 pound ground beef (or turkey, pork, or a mix)

    •    2 tablespoons tomato paste

    •    1 cup brewed coffee

    •    1 cup beef broth (or water)

    •    1 can (15 oz) crushed tomatoes

    •    1 can (15 oz) diced tomatoes

    •    1 can (15 oz) kidney beans, drained and rinsed

    •    1 can (15 oz) black beans, drained and rinsed

    •    2 tablespoons chili powder

    •    1 teaspoon smoked paprika

    •    1 teaspoon ground cumin

    •    1/2 teaspoon ground cinnamon

    •    1 tablespoon unsweetened cocoa powder

    •    2 tablespoons pineapple jalapeño jam (or substitute with a mix of pineapple preserves and minced jalapeño)

    •    1 ounce dark chocolate (70% or higher), chopped

    •    Salt and pepper, to taste

    •    Optional toppings: sour cream, shredded cheese, green onions, diced avocado

Instructions:

    1.    Sauté the Aromatics:

    •    Heat the olive oil in a large pot or Dutch oven over medium heat.

    •    Add the diced onion and peppers, and sauté for 5–7 minutes until softened. Stir in the garlic and cook for 1 more minute.

    2.    Brown the Meat:

    •    Add the ground beef to the pot and cook until browned, breaking it up with a wooden spoon. Drain excess fat if necessary.

    3.    Add Tomato Paste and Spices:

    •    Stir in the tomato paste, chili powder, smoked paprika, cumin, cinnamon, and cocoa powder. Cook for 1–2 minutes to toast the spices and deepen the flavor.

    4.    Deglaze with Coffee:

    •    Pour in the brewed coffee and scrape up any browned bits from the bottom of the pot.

    5.    Build the Base:

    •    Stir in the crushed tomatoes, diced tomatoes, beef broth, and beans. Mix well.

    6.    Add Sweet and Smoky Elements:

    •    Stir in the pineapple jalapeño jam and chopped dark chocolate. Lower the heat to a simmer.

    7.    Simmer the Chili:

    •    Cover partially and let the chili simmer for 45 minutes to 1 hour, stirring occasionally. Add a splash of water or broth if it thickens too much.

    8.    Season and Serve:

    •    Taste and adjust seasoning with salt, pepper, or extra jam for sweetness and heat.

    •    Serve in bowls with your favorite toppings like sour cream, shredded cheese, green onions, or avocado.