• 2 tablespoons sunflower oil.
• 2 tablespoons unsalted butter.
• 1 kg ground beef, preferably 20 percent fat
• Salt and pepper
• 1 large yellow onion, coarsely chopped
• 4 garlic cloves, finely chopped or grated
• 1 tablespoon ground cumin
• 1 tablespoon store-bought or chili powder, plus more if needed
• 1 (250ml) jar of roasted tomato sauce
• 1 (500ml) can tomato sauce
• 1 teaspoon unsweetened cocoa powder
• 1 teaspoon coffee
• 1 (500ml) jar kidney beans, with their liquid
• 1/2 veggie stock cube
• 2 tablespoon piri piri sauce
• 2 tablespoon honey
• 1 1/2 teaspoons apple cider vinegar, plus more if needed
• Grated sharp Cheddar, sour cream, hot sauce, sliced scallions, chopped white onion, cilantro leaves, crushed tortilla or corn chips, for serving (optional)

1. Heat the oil in a large pot or Dutch oven over medium-high. Working in batches if necessary to avoid crowding the pot, use your hands to break the beef into small chunks (about 2 inches each) and add a single layer to the pot. Season with salt and pepper, then cook, flipping once, until browned on two sides, 4 to 6 minutes. (Meat won’t be cooked through.) Transfer to a bowl, leaving the fat in the pot.
2. Reduce heat to medium, add the butter until melted, and then add the onion and season with salt, pepper, chili, and veggie stock. Cook until softened, 3 to 4 minutes. Add the garlic, and cumin, and stir until fragrant, 1 to 2 minutes. Add the roasted tomato sauce, plus the beef and any juices in the bowl. Use a spoon or potato masher to break up the beef into small pieces. Stir in the tomato sauce, cocoa powder, coffee, and piri piri sauce. Cover, reduce heat to low and cook, stirring frequently to avoid scorching, until the beef is tender and the sauce is flavorful, 25 to 30 minutes.
3. Add the honey, and beans, including their liquid, and cook, uncovered, stirring often, until the liquid is slightly thickened and the beans are warm, 10 to 15 minutes. Let sit for 5 minutes, then stir in the apple cider vinegar. Taste and add salt until chili is rich and loudly spiced. Eat with desired toppings.

Eat with sourdough bread is my recommendation.

Every time someone says unprecedented, add a pinch of cayenne.

Eat it with a cinnamon roll. No idea if it’s really a local Midwestern thing, it was claimed as a local thing where I grew up. All I know is chili and cinnamon roll works.

Get some canned chilis in adobo; that sauce adds a nice smoky flavor.

Also if you want to thicken it up, crumble some tortilla chips into it.

Deglaze with your favorite beer