Smokehouse Chili

Ingredients

• ●3 tablespoons vegetable oil
• ●2 large onions, diced
• ●4 stalks celery, chopped
• ●3 carrots, peeled and diced
• ●6 cloves garlic, minced
• ●2 pounds ground beef (85% lean)
• ●1 can (28 ounces) crushed tomatoes
• ●1 can (15 ounces) black beans, drained and rinsed
• ●1 can (15 ounces) kidney beans, drained and rinsed
• ●1 can (15 ounces) sliced mushrooms, drained
• ●1 can (15 ounces) green beans, drained
• ●2 green peppers, diced
• ●1 to 2 poblano or jalapeño peppers, seeded and diced (for heat)
• ●3 tablespoons chili powder
• ●2 teaspoons ground cumin
• ●2 teaspoons smoked paprika
• ●1 tablespoon cocoa powder
• ●1 cup strong brewed coffee
• ●1 to 2 chipotle peppers in adobo, minced (plus 1 tablespoon adobo sauce)
• ●½ teaspoon liquid smoke (optional — if you want even more)
• ●2 teaspoons dried oregano
• ●1 teaspoon dried thyme
• ●2 bay leaves
• ●Salt and freshly ground black pepper
• ●1 can (15 ounces) corn, drained (optional)
• ●1 to 2 cups beef stock or vegetable stock (optional, for thinning)
• ●Cheddar cheese, grated, for serving
• ●Fresh chives, snipped, for serving
• ●Cornbread or multigrain bread, for serving

Method

1. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the onions, celery, and carrots. Cook for 5 to 7 minutes, stirring occasionally, until softened and the onions are translucent.
2. Add the garlic and cook for 30 seconds until fragrant.
3. Push the vegetables to the edges of the pot. The beef should sear in the center, in a single layer, not crowded. If the pot is too small, cook the beef in two batches — crowding causes steaming instead of searing. Cook the beef, breaking it up with a wooden spoon and scraping the bottom to prevent sticking, for 8 to 10 minutes until deeply browned on all sides and a fond (the dark bits) has developed on the pan bottom. Those fond bits are flavor — they'll be lifted in the next step.
4. Drain excess fat if needed. Stir in the chili powder, cumin, smoked paprika, cocoa powder, oregano, thyme, bay leaves, and the minced chipotle peppers with adobo sauce. Cook for 2 minutes, stirring constantly, to toast the spices and bloom the heat.
5. Pour in the coffee and stir to deglaze any browned bits from the bottom of the pot — this step is crucial. The coffee adds depth and umami, making the chili taste richer and more layered without tasting like coffee itself. If the pot deglazes cleanly, you're doing it right.
6. Add the crushed tomatoes, black beans, kidney beans, mushrooms, green beans, green peppers, and poblano or jalapeño. Stir to combine. The mixture should be thick and hearty.
7. Reduce heat to low. Cover and simmer for 45 minutes to 1 hour, stirring occasionally, until the flavors meld and the vegetables are tender. For even better results, transfer to a slow cooker and cook on low for 4 hours.
8. Remove the bay leaves. Season with salt and pepper. Add corn and stock if using to thin to desired consistency.
9. Serve in deep bowls topped with cheddar cheese (broil briefly in an oven-safe bowl until bubbly), fresh chives, and cornbread or multigrain bread on the side.
10. *Storage:** Refrigerate for up to 5 days. Freezes well for 3 months. The flavors deepen dramatically the next day.
11. *Seasonal note:** This chili is built for game day, cold evenings, and feeding a crowd without making a fuss. Double it for a party — it scales effortlessly. The coffee and cocoa are the secret weapons: they add depth without any coffee or chocolate flavor in the final dish. Use a cast iron Dutch oven if you have one.