Smoky Chipotle Chili

Smoky Chipotle Chili

INGREDIENTS

3 Tbsp. Patricia and Paul Chipotle Olive Oil, divided

1 Lb. Stew Beef meat (cut into cubes)

Kosher salt and freshly ground black pepper

1 Red Bell pepper, diced

1 Yellow Bell pepper, diced

1 Orange Bell pepper, diced

1/2 Small onion, diced

1/2 Serrano pepper, finely minced

2 Garlic cloves, finely minced

2 Tbsp. Patricia and Paul Espresso Dark Balsamic Vinegar

1/2 Cup Cold brewed coffee (or left over coffee/espresso)

1 15 Oz. Can Crushed tomatoes

2 Heaping Tbsp. Tomato paste

1 Tbsp. Maple Syrup

1 1.25 Oz. Package of chili seasoning

1 15 Oz. Can black beans, drained and rinsed

Grated Dark chocolate to finish

TOPPINGS

Green onions, chopped

Shredded Cheddar

Greek Yogurt and/or Sour Cream

Tortilla Chips

INSTRUCTIONS

Dry your meat with paper towels so that they sear, rather than steam with you are browning the meat. Sprinkle liberally with salt and fresh ground black pepper.
Add a tablespoon of the chipotle olive oil to a large dutch oven or stock pot. Add half the beef and sear over medium high heat until browned on all sides. About 5 minutes. Put in a bowl. Add another tablespoon of the oil and sear the second half of the meat. Add to the bowl.
Add a tablespoon of oil to the same pot and add the chopped peppers and onion. Stir until the vegetables start to soften. About two minutes. Add the chopped garlic and stir into the peppers and cook for about one minute. Add the balsamic vinegar and cook into the veggies scrapping up the meat and juices from the bottom of the pan and incorporate everything. Cook for about two minutes. Add back the meat and all the accumulated juices in the bowl. Mix into the veggies. Add all the chili seasoning and stir together until fully incorporated into the meat and veggies.
Add 1/2 Cup of the cold brewed coffee or left over coffee or espresso. Add in the can of tomatoes and the tomato paste. Stir into the mix and bring to a simmer.
Add the maple syrup and mix into the chili. Add the beans and stir into the mix. Lower the heat and cook for 1 1/2 to 2 hours until the meat is really tender. Taste and adjust salt if needed.
Grate the dark chocolate into the chili. Stir to combine.
Ladle into shallow bowls or soup bowls and serve with the toppings: chopped green onions, shredded cheddar cheese, Greek yogurt or sour cream and crunchy tortilla chips. Serve lime wedges on the side. Dig in!