Directions

1. Season & brown the beef. Season the beef chunks with salt & pepper. Heat half the

   olive oil in a large pot over medium-high. Brown half the meat, then do the same with the

   rest (adds more flavor). Remove the beef and set aside.

2. Cook the aromatics. Add the remaining oil. Sauté the jalapeños and onions until

   softened (don’t let them brown too much). Add garlic & the chopped chipotle pepper; cook just until fragrant.

3. Add spices. Stir in the spice mix—chili powder, smoked paprika, cumin, oregano,

   chipotle powder, cocoa, coriander, and cinnamon. Let them cook briefly to release their

   flavors.

4. Build the chili. Return the beef to the pot. Stir in crushed tomatoes, tomato paste, beef

   stock, and the bay leaves.

5. Simmer low & slow. Bring the pot to a boil, then reduce heat to low. Let it simmer

   uncovered for 3 to 3½ hours, stirring every now and then so nothing sticks. If it gets too

   thick, add a bit more stock.

6. Finish & serve. Remove bay leaves. Serve piping hot, with optional toppings like

   shredded cheese, sour cream, or chopped green onions.