Ingredients:

  • 3 lbs beef chuck, cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 jalapeños, seeded and minced
  • 2 tbsp tomato paste
  • 3 tbsp mild chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp brown sugar
  • 2 cups beef broth
  • 1 cup strong brewed coffee
  • 1 tbsp Worcestershire sauce

Instructions:

  1. Pat the beef chuck cubes dry with paper towels. Note: Wet meat won't brown, it just steams. Season with 1 tsp salt and 1 tsp cracked black pepper.
  2. Heat 2 tbsp vegetable oil in the Dutch oven over medium high heat. Sear the beef in three batches until a deep brown crust forms on all sides. Remove each batch to a plate.
  3. Lower the heat to medium. Sauté 1 diced yellow onion and 2 minced jalapeños for 5-7 minutes until the onion is translucent.
  4. Stir in 4 cloves of minced garlic and 2 tbsp tomato paste. Cook for 2 minutes until the paste turns a dark brick red.
  5. Stir in 3 tbsp mild chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1/2 tsp cayenne, and 1 tsp brown sugar. Stir constantly for 60 seconds until it smells fragrant and nutty.
  6. Return the browned beef and all the juices from the plate back into the pot.
  7. Pour in 2 cups beef broth, 1 cup strong brewed coffee, and 1 tbsp Worcestershire sauce. Stir to combine.
  8. Simmer on low for 180 minutes until the beef is tender enough to break with a spoon.