Ingredients:

  • 5 lbs Stewing Beef (Chuck Steak), diced
  • 2 Tbsp Olive Oil
  • Kosher Salt & Freshly Ground Black Pepper, To taste
  • 1 large Yellow Onion, finely diced
  • 6 cloves Garlic, minced
  • 2 Chipotle Peppers in Adobo Sauce, plus 2 tsp adobo sauce, finely minced
  • 1 Tbsp Dark Chocolate/Cocoa Powder, unsweetened
  • 1/2 cup Strong Black Coffee, brewed, unsweetened
  • 2 cups Beef Stock (Low Sodium)
  • 1 (28 oz) can Crushed Tomatoes
  • 1 Tbsp Dark Brown Sugar, packed
  • 1 tsp Dried Oregano
  • 2 Bay Leaves
  • 1 Tbsp Ground Cumin
  • 2 tsp Smoked Paprika
  • 3 Tbsp Chili Powder (Ancho or Medium)
  • 2 (15 oz) cans Kidney Beans, drained and rinsed
  • 1 Tbsp Cornstarch (or Flour)
  • 2 Tbsp cold water (for slurry)

Instructions:

  1. Prepare the Beef: Pat the diced beef completely dry. Season generously with salt and pepper.
  2. Sear the Meat: Heat 1 tablespoon of olive oil in a skillet over high heat. Sear the beef in batches (do not crowd the pan) until deeply browned on all sides. Transfer seared beef to the slow cooker insert.
  3. Sauté Aromatics: Reduce heat to medium. Add the remaining oil to the skillet. Add the diced onion and cook for 5–7 minutes until softened and translucent.
  4. Toast Spices: Add the minced garlic, chili powder, cumin, oregano, and smoked paprika to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
  5. Build the Base: Transfer the spiced aromatics from the skillet into the slow cooker with the beef.
  6. Add Liquids and Seasoning: Pour in the beef stock, crushed tomatoes, strong black coffee, dark chocolate/cocoa powder, brown sugar, bay leaves, and the minced chipotle peppers/adobo sauce. Stir thoroughly to combine all ingredients.
  7. Set the Cooker: Cover the slow cooker. Cook on LOW for 6 hours or HIGH for 3–4 hours. The beef should be completely tender and pull apart easily with a fork.
  8. Add the Beans: During the final hour of cooking (or 30 minutes if on High), stir in the drained and rinsed kidney beans.
  9. Adjust Consistency (Optional): If the chili seems too thin, create a slurry by mixing 1 Tbsp of cornstarch with 2 Tbsp of cold water. Stir the slurry into the chili, cover, and cook for 15–20 minutes until slightly thickened.
  10. Taste and Adjust: Remove the bay leaves. Taste the chili and adjust salt, pepper, and sweetness as needed before serving.