Smoky chipotle beef and black bean chili

• 680 g ground beef (80/20)
• 1 yellow oniondiced
• 4 garlic clovesminced
• 1 ½ tbs ground cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 2 tbs chipotles in adobo saucefinely chopped, include some sauce
• 2 tbs tomato paste
• 1 can crushed tomatoes795g (28 oz) can
• 2 cans black beans400g (15 oz) cans, drained and rinsed
• 120 ml brewed black coffee
• 1 tbs apple cider vinegar
• 1 ½ tsp kosher salt
• ½ tsp black pepper
• 1 tbs avocado oil

1. 1

   Heat the avocado oil in a Dutch oven over medium-high heat until it shimmers. Add the ground beef, breaking it into rough chunks with a wooden spoon. Let it cook undisturbed for about 3 minutes so it gets a proper brown crust on the bottom, then break it up further and continue cooking until no pink remains, about 5 minutes total.

   Tip: Resist the urge to stir constantly — letting the beef sit builds fond (browned bits) on the bottom of the pot, which is pure flavor.

2. 2

   If there's excessive fat, drain all but about 1 tablespoon. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add the garlic, cumin, dried oregano, and smoked paprika, and stir constantly for 30 seconds until fragrant — you'll smell it hit the back of your nose.

   Tip: Blooming the spices in the fat activates their essential oils and makes the chili taste way more complex.

3. 3

   Push the meat and onion mixture to the sides of the pot to clear a small space in the center. Drop in the tomato paste and let it cook in that hot spot for about 1 minute, stirring just the paste, until it darkens slightly. Then stir everything together.

   Tip: Toasting tomato paste caramelizes its sugars and removes the raw, tinny taste.

4. 4

   Add the chopped chipotles in adobo, crushed tomatoes, black beans, brewed coffee, salt, and black pepper. Stir well, scraping up any browned bits stuck to the bottom of the pot. Bring the chili to a boil.

5. 5

   Reduce the heat to low, partially cover the pot (leave the lid slightly ajar), and let the chili simmer for 20 minutes, stirring every 5 minutes or so. The chili should thicken noticeably — it's done when you can drag the spoon across the bottom and it takes a second for the liquid to fill back in.

   Tip: If it's too thick, add a splash of water. If it's too thin, remove the lid entirely and simmer a few more minutes.

6. 6

   Remove from heat and stir in the apple cider vinegar. Taste and adjust salt — it'll likely need another pinch. Let it rest for 5 minutes before serving; the flavors tighten up as it sits.

   Tip: The vinegar doesn't make it taste sour — it brightens all the smoky, rich flavors and keeps the chili from tasting flat. This chili keeps beautifully in the fridge for up to 4 days or the freezer for 3 months. Reheat gently on the stovetop with a splash of water to loosen it up.

• Dutch oven (5-liter (5-quart))
• cutting board
• chef's knife
• wooden spoon

Per serving

Nutritional values are estimates only.