Cut the meat into bite sized pieces. Add the meat to a large bowl and sprinkle on the cornstarch (or arrowroot starch or flour, if you’re not gluten-free). Use a spoon to combine the meat with the cornstarch (I used my hands…it’s messy, but I toss it all around to coat the meat).
You could also add (or the meat into a large zipped lock bag with the cornstarch, seal it, and shake to combine).
Place a Dutch oven or a large pot on medium-medium high heat and add 2 tablespoons of the olive oil.
Place a Dutch oven or a large pot on medium-medium high heat and add 2 tablespoons of the olive oil.
Once the oil is hot and shimmering, add in the meat pieces.
Stir and let the meat start to get some color on both sides (takes about 8-10 minutes). Once it’s getting a nice light brown color on both sides, add in the onions. Stir to combine and lower the heat a little if it’s too high. Add in another tablespoon of olive oil, if needed.
Add in the chopped garlic and stir together.
Add in the tomato paste and stir to combine. The tomato paste will start to darken and caramelize a bit.
Add in the diced tomatoes. Stir and scrape the bottom of the pot. Add in the beans and stir.
Next, add in broth, starting with 1/2 the amount (1 1/2 cups of broth and if you don’t have any broth on hand, add water in its place).
Add in all of the seasonings, cocoa powder and granulated coffee, and bay leaves.
Bring to a boil, and reduce heat to low. After about one hour, check if chili needs some more broth (or water)and add another 1 - 1 1/2 cups...it's about 3 cups total of broth or water).
Simmer the chili for 1 ½ hours. Check meat for tenderness.
Check the flavoring, and add a dash of cayenne if you like it a little spicier. Check the salt and see if it needs a little bit more (I wanted a more rich flavor of coffee, so I added a little bit more during the last 30 minutes of cooking).
Add in the vinegar and stir to combine. Continue to cook for another ½ hour, or until meat reaches desired tenderness (total cook time is about 2 hours).
When the meat is tender and the texture is nice and thick, and the seasoning is right, it's ready. Remove bay leaves.
Plate out in bowls and serve with your favorite chili toppings. I used some chopped onions, jalapeños, cilantro, and tortilla chips. You could serve with shredded cheddar cheese and sour cream.