Time: 30m prep, 2h cook (45m active, then simmering)

Serves: 8

• 1/4 cup oil (preferably bacon grease)
• 1.5–2 lb ground beef
• 2 medium yellow onions, finely diced
• 3 large carrots, minced
• 1 green bell pepper, minced
• 1 red bell pepper, minced
• 6 garlic cloves, minced
• 1 tsp freshly-ground black pepper
• 1 tsp fennel seeds
• 3 Tbsp tomato paste
• 4 Tbsp blended chipotle peppers in adobo
• 28 oz can crushed tomatoes
• 16 oz can kidney beans (drained)
• 48 oz can chickpeas (drained)
• One box of chili mix or:
  • 2 Tbsp Ancho chili powder
  • 1 Tbsp paprika
  • 1 tsp cumin powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cinnamon powder
  • 2 tsp oregano
• salt
• 2 oz dark or semisweet baking chocolate (optional)
• 1 tsp instant coffee (optional)
• splash of vinegar (optional)

1. Add just enough oil to coat the bottom of the pan.
2. Brown the meat, then remove with a slotted spoon and set aside.
3. Add the onion, carrot, peppers, and remaining oil and cook until the mixture turns golden brown (~30 minutes).
4. Add the garlic, black pepper, and fennel seeds and cook until the garlic is not burned yet.
5. Add the chipotle peppers and tomato paste.
6. Add the canned tomatoes, beans, and remaining spices.
7. Reduce heat and simmer for at least an hour.
8. Optionally add the optional ingredients and adjust seasoning.