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- Place a heavy-bottomed pot or Dutch oven pot over medium-high heat.
- Add neutral oil 1 tablespoon followed by ground beef 2 pounds, breaking it up first into a few large chunks. Let sit for a minute to caramelize on one side before using a stiff spatula or wooden spoon to break up the beef into fine pieces. Cook, stirring often, until the beef is fully cooked through and lightly browned.
- Add onion 1, bell pepper 1, and garlic 5 cloves. Season with a bit of salt and ground black pepper to taste and cook, stirring, for a few minutes, or until the vegetables have just begun to soften and the garlic is fragrant.
- Add dried chilis 4, whole cumin seeds 2 tablespoons, ground paprika 2 tablespoons, oregano 1 1/2 tablespoons, and garlic powder 1 1/2 tablespoons. Stir and cook for 30 seconds, or until the spices are fragrant.
- Add in chipotle chilis 2 along with sambal 1 tablespoon or similar fermented chili paste. Cook for another 30 seconds, stirring, before adding dark beer 1 12 oz, brewed coffee 1 cup, and water 1 cup.
- Add in fire roasted tomatoes 1 28 oz can followed by red kidney beans 2 cans. Bring the pot up to a boil and reduce to a simmer.
- Add in cinnamon stick 1, dried porcini mushrooms 2, soy sauce 2 tablespoons, fish sauce 1 tablespoon, apple butter 1/4 cup, and chocolate chips 1/2 ounce.
- Stir to combine and allow to simmer uncovered on low heat, stirring occasionally, for 60 minutes or until the chili has thickened significantly. After an hour, taste and adjust for seasoning with salt and ground black pepper.
- You can optionally allow the chili to fully cool before placing it in the fridge to serve the following day. This will improve the flavor, but feel free to serve immediately with your favorite chili toppings.
- I prefer Cheddar cheese for garnish, green onions for garnish, and sour cream for garnish.