• 2 tablespoons olive or canola oil
• 1 1/2 pounds 80% lean ground sirloin
• 2 tablespoons chili powder, such as Gebhardt or ground ancho chili powder (which is very mild)
• 1 rounded tablespoon instant espresso powder
• 1 scant tablespoon ground coriander
• 1 scant tablespoon ground cumin
• Salt and pepper
• 1 large onion or 2 medium onions, chopped
• 4 cloves garlic, chopped
• 1/4 cup pickled jalapeño slices, chopped
• 2 tablespoons tomato paste
• 2 cups beef or veal stock
• 1 15-ounce can black beans, rinsed and drained
• 2 tablespoons Worcestershire sauce
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In a Dutch oven or a large deep skillet, heat the olive oil, two turns of the pan, over medium-high heat. Add the beef and cook, breaking it into pieces with a spoon, until browned, about 5 minutes. 

Add the chili powder, espresso powder, coriander and cumin, and season with salt and pepper. Cook stirring constantly, about 1 minute. Add the onions, garlic and jalapeño. Partially cover and cook, stirring occasionally, until the vegetables soften, 6-8 minutes. 

Add tomato paste; stirring until blended, then add the stock, beans and Worcestershire sauce. Bring to a bubble then reduce the heat to low and let simmer, stirring often until flavors combine, about 5 minutes. Serve chili in shallow bowls with toppings of choice. 

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