Beef and Bean Chili

2 tablespoons vegetable oil

1 ½ pounds ground beef sirloin

1 large onion, diced

6 cloves garlic, minced

1 green bell pepper, seeded and diced

2 tablespoons tomato paste

2 chiles from a can of Chipotles in adobo sauce, chopped

1 ½ teaspoons ground cumin

1 teaspoon ground coriander

2 teaspoons smoked paprika

2 teaspoons ground chile (not chili powder)

1 tablespoon ground instant coffee

1 tablespoon unsweetened cocoa powder

½ teaspoon ground cinnamon

2 15-ounce cans kidney or pinto beans, rinsed

2 15-ounce cans diced fire-roasted tomatoes

3 cups low-sodium beef stock

2 to 3 tablespoons ground masa, if desired, for thickening

For serving: shredded cheese, finely chopped red or green onions, cilantro leaves, sour cream, cubed avocado, lime wedges and Fritoes or saltines

1. In a large saucepan or dutch oven, heat the oil over medium-high heat. Add the beef and cook until browned, about 5 minutes. Lower the heat to medium, add the onion, garlic and bell pepper and cook until softened, about 5 minutes.

2. Stir in tomato paste, chiles, cumin, coriander, paprika, ground chile, coffee, cocoa and cinnamon. Simmer for 5 minutes. Stir in beans, tomatoes and beef stock and simmer gently for 30 minutes. At this point, you can stir in some masa to thicken the chili if you like…just let it simmer for about 5 minutes before serving the chili with desired toppings.

Makes about 3 quarts