Beef Chili With Cumin Yogurt

Ingredients

Chili

• 2 lb beef chuck
• 2 tbsp olive oil
• 1 lb yellow onion
• 1 red bell pepper
• 4 garlic cloves
• 3 tbsp ancho chili powder
• 1 tbsp smoked paprika
• 2 tsp ground cumin
• 1 tsp dried oregano
• 28 oz crushed tomatoes
• 2 cups beef stock
• 0.5 cups brewed coffee
• 15 oz black beans
• 1 tbsp red wine vinegar

Cumin Yogurt

• 1 cups plain greek yogurt
• 1 tsp ground cumin
• 1 lime zest
• 0.5 tsp kosher salt

Instructions

1. Heat oil in a large Dutch oven over medium-high heat.
2. Brown the beef in two batches until deeply caramelized, then transfer to a plate.
3. Add onion and bell pepper to the pot and cook until softened.
4. Stir in garlic, ancho powder, smoked paprika, cumin, and oregano for 30 seconds until fragrant.
5. Return beef to the pot along with tomatoes, stock, and coffee.
6. Simmer uncovered for 90 minutes, stirring occasionally until thickened.
7. Stir in beans and simmer 15 minutes more.
8. Season with salt, pepper, and a splash of vinegar.
9. Whisk yogurt with cumin, lime zest, and salt until smooth.
10. Ladle chili into bowls and top with a generous spoonful of cumin yogurt.

Notes

The chili tastes even better the next day; reheat gently with a splash of stock.