Three-Bean & Beef Chili

Ingredients

• 2 tablespoons cumin seeds
• 2 tablespoons chili powder
• 1 tablespoon paprika
• 2 teaspoons dried oregano, preferably Mexican
• 1/2 teaspoon cayenne pepper
• 3 teaspoons canola oil, divided
• 1 pound beef round, trimmed, cut into 1/2-inch chunks
• 3 onions, chopped
• 1 medium green bell pepper, chopped (about 1 cup)
• 6 medium cloves garlic, minced (2 tablespoons)
• 2 medium jalapeño peppers, seeded and finely chopped (about ½ cup)
• ½ cup chopped sun-dried tomatoes (not packed in oil; 8 pieces)
• 2 dried ancho chiles, seeds and stems removed, snipped into thin strips (optional; see Tip)
• 12 ounces dark beer, such as porter or stout
• 2 cups water
• 1 (28-ounce) can whole peeled plum tomatoes with their juices
• 1 tablespoon grated unsweetened chocolate
• 1 teaspoon sugar, or to taste
• 2 bay leaves
• 1 (15-ounce) can no-salt-added kidney beans, rinsed
• 1 (15-ounce) can no-salt-added white beans, such as great northern, rinsed
• 1 (15-ounce) can no-salt-added black beans, rinsed
• ¼ cup chopped fresh cilantro (optional)
• 2 tablespoons lime juice
• ¼ teaspoon salt
• Plain yogurt, sliced scallion greens and shredded sharp Cheddar cheese, for garnish (optional)

Instructions

1. Toast 2 tablespoons cumin seeds in a small dry skillet over medium heat, stirring, until aromatic, 1 to 2 minutes. Transfer to a mortar and pestle or spice grinder and grind to a fine powder. Transfer to a small bowl and stir in 2 tablespoons chili powder, 1 tablespoon paprika, 2 teaspoons oregano and ½ teaspoon cayenne.
2. Heat 1 tablespoon oil in a large heavy pot over high heat. Add cubed beef; cook, in batches if necessary, until browned on all sides, about 3 minutes. Transfer the beef to a paper towel–lined plate.
3. Reduce heat to medium and add the remaining 1 tablespoon oil to the pot. Add chopped onions and chopped bell pepper; cook, stirring occasionally, until the onions are golden brown and softened, 7 to 10 minutes. Stir in minced garlic, chopped jalapeños, ½ cup sun-dried tomatoes, ancho strips (if using) and the reserved spice mixture; cook, stirring constantly, until fragrant, about 2 minutes.
4. Add 12 ounces beer; bring to a simmer. Cook, scraping up any browned bits, until mostly reduced, 8 to 10 minutes. Stir in 2 cups water, 1 can tomatoes with their juices, 1 tablespoon chocolate, 1 teaspoon sugar, 2 bay leaves and the browned beef. Bring to a boil over medium-high heat. Reduce heat to maintain a gentle simmer; cover and cook, stirring occasionally, until the beef is very tender, about 2 hours.
5. Stir in rinsed kidney beans, white beans and black beans. Cook, uncovered, until the chili thickens slightly, 30 to 45 minutes. Remove and discard bay leaves. Stir in ¼ cup cilantro (if using), 2 tablespoons lime juice and ¼ teaspoon salt. Serve with yogurt, scallions and Cheddar, if desired.