Ingredients

Instructions

1. 1

   Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat.

2. 2

   Season the beef cubes generously with salt and pepper, then sear them in batches until browned on all sides. Remove the beef and set aside.

3. 3

   In the same pot, add the diced onion and cook for 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

4. 4

   Pour in the brewed coffee to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.

5. 5

   Return the beef to the pot and add the chopped chipotle peppers, crushed tomatoes, beef broth, cumin, and smoked paprika.

6. 6

   Bring the mixture to a boil, then reduce heat to low, cover the pot tightly, and simmer for 2 to 2.5 hours until the beef is very tender.

7. 7

   Stir in the kidney beans and simmer uncovered for an additional 15 to 20 minutes to allow the sauce to thicken.

8. 8

   Taste and adjust seasoning with more salt or pepper if needed before serving.