Slow-Simmered Beef Chili with Cocoa and Coffee (Slow-Simmered, 90-Minute)
Thick, glossy sauce clings to tender crumbled beef and plump beans, with deep bittersweet notes from cocoa and brewed coffee layered under warm cumin and smoked paprika. Each spoonful balances meatiness, savory tomato, and a hint of dark chocolate for complexity without sweetness.
Swap ground beef for a mix of ground pork and beef for a slightly fattier, juicier chili, or omit beans and use extra beef for a Texas-style pot. Use instant espresso powder if you don’t want to brew coffee; dark cocoa (not sweetened) gives depth—unsweetened Dutch-process or natural cocoa both work but change acidity slightly.
Serve with shredded cheese, sour cream, chopped scallions, and warm cornbread or rice. This recipe is make-ahead friendly—the flavors deepen after a day in the fridge, and leftovers freeze well in portions for quick reheats on busy evenings or for game-day meal prep.
How to Make It
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1
Heat a large heavy pot or Dutch oven over medium-high heat and add vegetable oil.
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2
Add ground beef and sear, breaking up with a spoon, until browned and no longer pink, about 6–8 minutes. Spoon off and discard excess fat if desired, leaving about 1 tbsp in the pot.
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3
Reduce heat to medium, add chopped yellow onion and diced bell pepper, and sauté until softened, about 5 minutes.
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4
Add minced garlic and cook 30 seconds until fragrant.
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5
Stir in tomato paste and cook 1–2 minutes to caramelize slightly.
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6
Add crushed tomatoes, beef broth, brewed coffee, cocoa powder, chili powder, smoked paprika, ground cumin, dried oregano, brown sugar, salt, black pepper, and bay leaf. Stir to combine and scrape any browned bits from the bottom of the pot.
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7
Return browned beef to the pot (if you removed fat earlier) and bring the chili to a gentle simmer.
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8
Reduce heat to low, cover partially with the lid, and simmer gently for 60–75 minutes, stirring occasionally to prevent sticking and reduce to your desired thickness.
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9
Stir in drained kidney beans and red wine vinegar and simmer uncovered 10–15 minutes more to heat the beans and let flavors meld. Taste and adjust seasoning with more salt, pepper, or a pinch more sugar if the tomatoes are too acidic.
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10
Discard the bay leaf. Ladle chili into bowls and garnish with chopped cilantro, shredded cheese, sour cream, and chopped scallions as desired. Serve with cornbread, tortilla chips, or rice.
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11
Cool completely before refrigerating leftovers up to 4 days, or freeze in portions for up to 3 months.
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