Champion's Choice Chili

Heat 2 tablespoons of olive oil in a Dutch oven or large pot over medium-high heat.

Add the ground beef and cook, breaking it up with a wooden spoon, until it is just browned (about 4 minutes). Transfer the beef to a plate using a slotted spoon.

Reduce the heat to medium and add the remaining 2 tablespoons of olive oil.

Add the diced onions and cook, stirring occasionally, until softened and lightly golden (about 10 minutes).

Add the diced jalapeno and cook, stirring occasionally, until softened (about 5 minutes).

Add the minced garlic and cook, stirring frequently, until fragrant (about 30 seconds).

Add the Mushroom Street Farms “Chili Cookoff Champignon” spice blend, chili powder, ground cumin, paprika, cayenne pepper, 1/2 teaspoon of salt, and tomato paste. Stir frequently until the spices are well-coated and fragrant (about 1 minute).

Stir in the beef broth, coffee and crushed tomatoes, then bring the mixture to a boil over high heat.

Stir in the cooked ground beef and any accumulated juices from the plate, then reduce the heat to medium-low.

Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened (about 30 minutes).

Stir in the undrained black beans and simmer uncovered until the beans are softened and the chili is thickened (about 30 minutes more). Season with salt and pepper to taste.

Serve the chili hot, topped with sour cream, shredded Cheddar, sliced scallions, and tortilla chips.

Adding a cup of strong, brewed coffee to your chili pot will greatly enhance its flavor, providing a rich, roasted taste that mimics long hours of simmering.