1 lb (450g) lean ground beef

1 onion, chopped

1 jalapeño pepper, seeded and finely chopped

3 tbsp chili powder

1/2 tsp (2.5 ml) ground cumin

3 tbsp (45 ml) olive oil

1 tbsp brown sugar

1 tbsp cocoa powder

2 garlic cloves, finely chopped

1 cup (250 ml) coffee (or beer, to taste)

1/2 cup (125 ml) chicken broth

1 can (19 oz/540 ml) kidney beans, rinsed and drained

1 can (14 oz/398 ml) diced tomatoes

In a pot over high heat, brown the meat and onion with the pepper and spices in the oil. Season with salt and pepper. Add the brown sugar, cocoa powder and garlic. Cook for 1 minute. Add the remaining ingredients. Bring to a boil and simmer for about 30 minutes, stirring frequently. Adjust the seasoning.

Divide the chili among six 1 ½-cup (375 ml) ramekins.

With the rack in the middle position, preheat the oven to 375°F (190°C).

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