Classic Beef & Bean Chili

This hearty beef and bean chili is packed with bold, smoky flavors and a secret ingredient that takes it to the next level: Espresso Infused Dark Balsamic. The rich, earthy notes of espresso enhance the deep flavors of Chipotle Infused Olive Oil, Smoked Paprika, fresh peppers, ground beef, tomatoes, and savory broth. Perfect for game day, family dinners, or cozy nights, this flavor-packed chili is sure to be a hit!

Serves 4 

Ingredients: 

3 tablespoons Chipotle Infused Olive Oil 

1 cup yellow onion, peeled and diced 

⅔ cup green bell peppers, diced 

⅔ cup red bell peppers, diced 

1 small jalapeño pepper, seeded and minced 

4 garlic cloves, peeled and minced 

1 ½ pounds ground beef 

1 teaspoon ground cumin 

1 teaspoon chili powder 

1 teaspoon Smoked Paprika 

1 can (14.5 ounces) crushed tomatoes 

1 can (14.5 ounces) diced tomatoes 

2 tablespoons Espresso Infused Dark Balsamic 

1 ¼ cup beef broth 

2 tablespoons tomato paste 

1 can (15.5 ounces) kidney beans, drained and rinsed 

Fleur de Sel, to taste 

Toppings: 

Cheddar cheese, grated 

Sour cream 

Fresh scallions, chopped 

Red onion, peeled and minced 

Tortilla chips 

Instructions 

Heat Chipotle Infused Olive Oil in a large pot over medium-high heat. Once hot, add the onion, bell peppers, jalapeño, and garlic, sauté for 3 minutes. 

Add the ground beef, cumin, chili powder, and Smoked Paprika to the pot, stir to combine with the veggies, and sauté for 3 more minutes or until the ground beef begins to brown. 

Add the crushed tomatoes, diced tomatoes, Espresso Infused Dark Balsamic, beef broth, and tomato paste to the pot, stir to combine, and bring to a simmer. Once simmering, reduce heat to medium-low, add the beans, and cook for 20 minutes, stirring occasionally, or until the vegetables are tender. Season the chili to taste with salt. 

Divide the chili between bowls and top with cheddar cheese, sour cream, scallions, and red onion. Serve with tortilla chips on the side for dipping or topping.