• 2 Pound lean ground beef
  • 2 red peppers, diced
  • 2 green bell peppers, diced
  • 2 celery ribs, small dice
  • 2 Tablespoon minced garlic, according to taste
  • 2 Cup diced yellow onion
  • 2 Tablespoon chili seasoning
  • 1 Tablespoon smoked paprika
  • 1 Teaspoon dried oregano
  • 1 Tablespoon ground coriander seed
  • 1 Tablespoon ground cumin
  • 2 Cup chicken stock
  • 4 Ounce semi-sweet chocolate
  • 3 bay leaves
  • 20 Ounce can chopped tomatoes
  • 2 Cup Coca-Cola
  • 1 Cup strong, brewed coffee
  • 1 Teaspoon red wine vinegar
  • 1 Pound can of kidney beans, drained
  • 8 Ounce can tomato paste
  • 1 chipotle chili in adobo sauce
  • 1 Tablespoon adobo sauce


  • Total Time: N/A
  • Prep Time: N/A
  • Cook Time: N/A
  1. In a large pot, brown ground beef over medium-high heat. Season with salt and pepper. Do not overcrowd pan (work in batches as necessary). Turn heat to medium and add onion, peppers and celery to browned meat and stir, cooking until onion is translucent. Do not brown vegetables. Add garlic and stir for another minute. Add chicken stock and scrape the bottom of pan with wooden spoon to release any browned bits. Add remainder of ingredients, except for beans. Reduce heat and simmer for 1 and a half hours. Add beans and simmer for another 30 minutes.

Serving suggestions:

Keep warm in a slow cooker. Have ready bowls of garnishes, including chopped green onion, shredded sharp Cheddar cheese, sour cream, cilantro and chopped tomatoes. Keep tortilla chips on hand, too.