Ingredients:

For the Chili Base:

1.5 pounds ground beef (a mix of beef chuck and sirloin)

1 large onion, finely chopped

3 cloves garlic, minced

2 bell peppers (any color), diced

2 jalapeño peppers, finely chopped (adjust to taste)

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 can (28 oz) crushed tomatoes

2 cups beef or vegetable broth

2 tablespoons tomato paste

2 tablespoons olive oil

2 teaspoons ground cumin

2 teaspoons chili powder

1 teaspoon smoked paprika

1 teaspoon ground coriander

1 teaspoon dried oregano

1 teaspoon cocoa powder (unsweetened)

Salt and black pepper, to taste

For Garnish:

Fresh cilantro, chopped

Avocado slices

Shredded cheddar cheese

Sour cream or Greek yogurt

Green onions, sliced

Lime wedges

Instructions:

1. Sear and Saute:

In a large pot, heat olive oil over medium heat. Add the ground beef and cook until browned. Break it apart with a spoon as it cooks.

Add chopped onion, minced garlic, diced bell peppers, and chopped jalapeños. Sauté until the vegetables are softened.

2. Spice Infusion:

Stir in ground cumin, chili powder, smoked paprika, ground coriander, dried oregano, and cocoa powder. Allow the spices to toast for a minute to enhance their flavors.

3. Tomato Base:

Add crushed tomatoes, beef or vegetable broth, kidney beans, black beans, and tomato paste. Stir well to combine.

Season with salt and black pepper to taste.

4. Simmer:

Bring the chili to a simmer. Cover and let it simmer over low heat for at least 1.5 to 2 hours, stirring occasionally.

5. Adjust Seasoning:

Taste and adjust the seasoning as needed. Add more chili powder or salt for depth of flavor.

6. Serve:

Ladle the World Class Chili into bowls.

Garnish with chopped cilantro, avocado slices, shredded cheddar cheese, a dollop of sour cream or Greek yogurt, sliced green onions, and lime wedges.

Optional Tips:

For added depth, you can stir in a small piece of dark chocolate or a tablespoon of espresso.

If you want a smokier flavor, consider adding a touch of chipotle powder or using smoked sea salt.

Serve the chili with a side of warm cornbread or crusty bread.