•    2 pounds ground beef and 2 pounds boneless chuck cut into 1-inch cubes
•    2 tablespoons vegetable oil
•    1 large white onion, chopped
•    1 to 2 fresh jalapeño chiles, seeded and chopped (optional)
•    4 large garlic cloves, minced
•    2 teaspoons dried oregano, crumbled
•    1/3 cup chili powder
•    2 tablespoon ground cumin
•    1/4 teaspoon cayenne
•    14 1/2-ounce can beef broth
•    1 cup brewed coffee
•    1 cup water
•    28- to 32-ounce can crushed tomatoes with purée
•    2 ounces of good bittersweet chocolate ( not unsweetened), chopped
•    2 (19-ounce) cans small red beans or kidney beans, rinsed and drained

Accompaniments: chopped red onion, torn fresh cilantro sprigs, diced avocado, toasted salted pumpkin seed, lime wedges, sour cream, and warmed corn chips or tortilla chips

Preparation
Brown ground beef in a 6- to 8-quart heavy pot over moderate heat. Transfer to plate, reserve 2 tablespoons fat from pot and drain off the rest. Pat chuck dry and season with salt and pepper. Add oil to pot and heat over moderately high heat until hot but not smoking. Brown beef in 2-3 batches without crowding and transfer with a slotted spoon to a plate. Add onion and jalapeños and cook over moderate heat, stirring, until softened. Add garlic, oregano, chili powder, cumin, and cayenne, then cook, stirring, 1 minute. Return ground beef and chuck to pot with any juices accumulated on plate and add broth, coffee, water, and tomatoes with purée.
Simmer chili, uncovered, stirring occasionally for 1 hour and simmer partially covered for an additional 1 hour, until all beef is very tender, Stir in chocolate and beans and bring to a simmer for 15 minutes to allow favors to blend..

Serve chili with accompaniments.

Cooks' notes: · Chili may be made 2 days ahead, cooled completely, then chilled, covered. Reheat before serving.