Classic Beef Chili

Brown the Beef

Heat a large Dutch oven or heavy pot over medium-high heat.

Add the ground beef to the dry pot in a single layer.

Let it sear undisturbed for 3 minutes until browned on the bottom.

Break the meat apart with a wooden spoon and cook until no pink remains, about 4 more minutes.

Transfer the cooked beef to a bowl and set aside, leaving about 1 tablespoon of drippings in the pot.

Sauté the Aromatics

Reduce the heat to medium and add the olive oil to the pot.

Add the diced onion and bell pepper to the pot.

Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.

Add the minced garlic to the pot.

Stir and cook for 1 minute until fragrant.

Bloom the Spices

Add the chili powder, cumin, smoked paprika, oregano, and cayenne to the pot.

Stir the spices into the vegetables.

Cook, stirring constantly, for 1 minute to toast the spices.

Add the tomato paste to the pot.

Stir and cook for 1 minute until the paste darkens slightly.

Build the Chili

Return the browned beef to the pot.

Add the minced chipotle peppers and their adobo sauce.

Stir to combine with the beef and vegetables.

Pour in the crushed tomatoes, diced tomatoes, and beef broth.

Add the drained kidney beans and black beans.

Season with salt and black pepper and stir everything together.

Simmer

Bring the chili to a boil over medium-high heat.

Reduce the heat to low and place the lid slightly ajar on the pot.

Simmer for 75 minutes, stirring every 15–20 minutes to prevent sticking.

Finish and Adjust

Stir in the chopped dark chocolate until fully melted.

Add the apple cider vinegar and stir to combine.

Taste the chili and adjust salt, heat, or vinegar as needed.

Serve

Ladle into bowls and serve with your choice of toppings such as sliced green onions, fresh cilantro, or sliced jalapeño.