Dutch oven · stovetop · rich, deep, gently smoky, bright finish
Total time: ~3 hours active + 20–30 minutes rest
Serves: 3–4 generously
This is a beef-forward, slow-cooked chili built around seared sirloin steak, a fine vegetable base, and layered spices.
A small amount of dark chocolate adds depth, while restrained use of chipotle in adobo brings gentle smokiness and warmth.
Garlic is used as a background note, not a dominant flavor.
- Sirloin steak — 2 steaks (≈450–500 g total), cut into 3.5–4 cm cubes
- Beef mince (optional) — 150–200 g max
- Onion — 1 large, very finely diced
- Celery — 2 stalks, very finely diced
- Carrot — 1 large, very finely diced
- Garlic — 1 clove, crushed or very finely minced
- Peeled plum tomatoes — 2 × 400 g tins
- Red kidney beans — 1 × 400 g tin, drained & rinsed
- Ground cumin — 1½ tsp
- Paprika (smoked if possible) — 1½ tsp
- Chili powder or flakes — ½–1 tsp, to taste
- 85% dark chocolate — 8–10 g, finely chopped
- Chipotle peppers in adobo sauce (same can):
- Chipotle pepper — ½ pepper, very finely minced
- Adobo sauce — 1–2 tsp
- Salt & fresh black pepper — to taste
- Olive oil — as needed
- Lemon zest — optional, max ¼ tsp
Timing: ~15 minutes
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- Finely dice onion, celery, and carrot (almost mince-sized).
- Set aside together.
Why: This soffritto melts into the sauce, giving sweetness and body without sugar.
Timing: ~10 minutes active (+ rest)
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Add:
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Sirloin steak
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Salt & black pepper (generous)
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Pat steak very dry.
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Cut into 3.5–4 cm cubes.
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Season well and rest at room temperature.
Why: Dry surface + salt = better browning.
Timing: ~15–20 minutes
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Add:
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Olive oil — 1–2 tbsp
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Seasoned steak
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Heat Dutch oven very hot.
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Brown steak in batches until deeply crusted.
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Remove steak and reserve juices.
Note: The dark fond on the pot is essential flavor.
Timing: ~5–7 minutes
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Add (optional):
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Beef mince — 150–200 g
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Brown fully with slight crisping.
Why: Adds body, not identity.
Timing: ~15 minutes
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Add:
- Onion, celery, carrot
- Salt — 1 pinch
- Olive oil — 1 tbsp (if needed)
Cook gently until soft and sweet.
Then add:
- Garlic — 1 clove, crushed
Cook garlic 30–45 seconds only.
Timing: ~1 minute
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Add:
- Cumin — 1½ tsp
- Paprika — 1½ tsp
- Chili — ½–1 tsp
- Black pepper
Stir constantly until fragrant.
Timing: ~20 minutes
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Add:
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Peeled plum tomatoes — 2 tins
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Crush tomatoes.
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Scrape fond into sauce.
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Simmer uncovered to reduce acidity.
Timing: ~90–120 minutes
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Add:
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Browned steak + juices
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Simmer very gently, lid ajar.
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Stir occasionally.
Timing: ~10 minutes
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Add (same can):
- Chipotle pepper — ½, finely minced
- Adobo sauce — 1–2 tsp
Stir in and simmer gently.
Timing: ~10 minutes
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Add:
- Dark chocolate — 8–10 g
Stir until fully melted.
Timing: ~20–30 minutes
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Add:
- Kidney beans — 1 tin, drained
Simmer gently.
Timing: ~20–30 minutes (off heat)
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- Adjust salt and chili.
- Optional lemon zest — max ¼ tsp.
- Rest before serving.
Glossy sauce that clings to rice, deep beef flavor from fond and time, gentle smokiness from chipotle, and a finish that is rich but clean.