- 2 tablespoons olive or canola oil
- 1 1/2 pounds ground sirloin (80% lean)
- 2 tablespoons chili powder, such as Gebhardt, or ground ancho chile powder (which is very mild)
- 1 rounded tbsp. instant espresso powder
- 1 scant tbsp. ground coriander
- 1 scant tbsp. ground cumin
- Salt and pepper
- 1 large or 2 medium onions, chopped
- 4 cloves garlic, chopped
- 1/4 cup pickled jalapeno 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
- Toppings: minced red onions, cilantro, chopped radishes, chopped avocado, crumbled Fritos corn chips, crumbled queso fresco or shredded white cheddar
In a Dutch oven or a large, deep skillet, heat the olive oil, two turns of the pan, over medium-high. Add the beef and cook, breaking into pieces with a spoon, until browned, about 5 minutes. Add the chili powder, espresso powder, coriander and cumin; season with salt and pepper. Cook, stirring constantly, about 1 minute. Add the onions, garlic and jalapeno. Partially cover and cook, stirring occasionally, until the vegetables soften, 6 to 8 minutes.
Add the tomato paste; stir 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.