Instructions:
- Heat oil in a large, heavy-bottomed Dutch oven over medium-high heat. Season the beef generously with salt and pepper. Brown the beef in batches, ensuring not to overcrowd the pan. Remove browned meat with a slotted spoon and set aside, leaving about 2 tablespoons of rendered fat in the pot.
- Reduce heat to medium. Add onions and bell pepper to the pot. Cook gently for 8–10 minutes until softened (sweating), scraping up any browned bits from the bottom of the pan. Add minced garlic and cook for 1 minute until fragrant.
- Push the vegetables to one side. Add the tomato paste and cook for 2 minutes until it darkens slightly. Add the chili powder, cumin, smoked paprika, oregano, and cayenne (if using). Stir the spices directly into the hot fat/tomato paste mixture and cook for 60 seconds until intensely aromatic (blooming the spices).
- Pour in the beer (or coffee). Use a wooden spoon to scrape up any remaining flavourful bits stuck to the bottom of the pot. Let the liquid reduce by half (about 3-4 minutes).
- Return the browned beef to the pot. Stir in the diced tomatoes (with juices), beef broth, and the cocoa powder. Bring the mixture to a gentle simmer, then reduce the heat to low, cover loosely, and cook for at least 1 hour 30 minutes, stirring occasionally.
- After the initial simmer, the meat should be tender. If using beans, stir them in now. Continue to simmer, uncovered, for another 30 minutes to allow the chili to thicken to your liking.
- Remove from heat. Stir in the apple cider vinegar. Taste and adjust salt, pepper, or add a pinch more cayenne if needed. Let the chili rest for 15 minutes before serving to allow the flavours to fully integrate.