Ingredients
  • 2 tablespoons olive or canola oil
  • 1 1/2 pounds 80% lean ground sirloin
  • 2 tablespoons chili powder, such as Gebhardt or ground ancho chili powder (which is very mild)
  • 1 rounded tablespoon instant espresso powder
  • 1 scant tablespoon ground coriander
  • 1 scant tablespoon ground cumin
  • Salt and pepper
  • 1 large onion or 2 medium onions, chopped
  • 4 cloves garlic, chopped
  • 1/4 cup pickled jalapeño slices, chopped
  • 2 tablespoons tomato paste
  • 2 cups beef or veal stock
  • 1 15-ounce can black beans, rinsed and drained
  • 2 tablespoons Worcestershire sauce
For the Toppings:
  • Minced red onions
  • Chopped cilantro
  • Chopped radishes
  • Chopped avocado
  • Crumbled Fritos Corn Chips
  • Crumbled Queso fresco or shredded cheddar
Yield
Serves: 4
Preparation

In a Dutch oven or a large deep skillet, heat the olive oil, two turns of the pan, over medium-high heat. Add the beef and cook, breaking it into pieces with a spoon, until browned, about 5 minutes.

Add the chili powder, espresso powder, coriander and cumin, and season with salt and pepper. Cook stirring constantly, about 1 minute. Add the onions, garlic and jalapeño. Partially cover and cook, stirring occasionally, until the vegetables soften, 6-8 minutes.


Add tomato paste; stirring until blended, then add the stock, beans and Worcestershire sauce. Bring to a bubble then reduce the heat to low and let simmer, stirring often until flavors combine, about 5 minutes. Serve chili in shallow bowls with toppings of choice.