1 1/2 pounds beef round, cut into 1″ chunks
kosher salt and pepper
6 teaspoons vegetable oil
1 medium onion, chopped
1 red bell pepper, seeded and chopped
2 cloves garlic, finely chopped
2 tablespoons unsweetened cocoa powder
1-2 teaspoons chipotle chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons fine corn meal
2 tablespoons tomato paste
2 (14 1/2 oz) can kidney beans, rinsed and drained
fresh salsa, homemade or store-bought, for serving
lime wedges and cooked brown rice, for serving

season the beef with salt and pepper. heat a dutch oven over medium heat with 2 teaspoons vegetable oil; sear the beef in two batches, adding up to 2 teaspoons more vegetable oil, until btowned on all sides, 4-6 minutes per batch. using a slotted spoon or tongs, transfer the beef to a plate as it browns.

reduce the heat to medium. add the remaining 2 teaspoons oil to the pot; add the onion, red pepper and garlic. cook, stirring until onion is soft, 8-10 minutes. stir in the cocoa, chili powder, oregano, cumin and coriander; cook until fragrant, about 1 minute. add the corn meal and tomato paste and cook until the tomato paste sticks to bottom and caramelizes, about 2 minutes. stir in 6 cups water, scraping tomato paste from bottom of pan; bring to a simmer. add the reservef beef and beans; partially cover the pot and adjust the heat to maintain a gentle simmer until the beef is tender, 1 1/2-2 hours.

serve chili with fresh salsa, lime wedges, and brown rice if desired.

6 servings