For a chilly night - Red Mole Chili

Ingredients

• 3 cups beef stock (if using ground beef) or chicken stock (if using ground turkey)
• 2 ancho chiles, stemmed and seeded
• 1 tablespoon vegetable oil
• 1 1/2 pounds ground beef sirloin or ground turkey
• 1 large yellow onion, finely chopped
• 4 cloves garlic, finely chopped
• Salt and pepper
• 2 tablespoons tomato paste
• 1 15 ounce can  black beans, rinsed
• 1 15 ounce can  diced fire-roasted tomatoes
• 2 tablespoons instant coffee
• 1 tablespoon sweet smoked paprika
• 1 tablespoon ground coriander
• 1 tablespoon unsweetened cocoa powder
• 1/2 teaspoon ground cinnamon
• 2 cups shredded or crumbled extra-sharp cheddar cheese
• 1 small red onion, finely chopped

Directions
1. In a large saucepan, bring the beef stock and ancho chiles to a boil. Lower the heat and simmer until softened, about 10 minutes. Transfer to a food processor and puree.
2. Meanwhile, in a large Dutch oven or soup pot, heat the oil over medium-high heat until smoking. Add the beef, increase the heat to high and cook until browned, about 5 minutes. Lower the heat to medium, add the yellow onion and garlic and cook until softened, about 5 minutes; season with pepper.
3. Stir the tomato paste into the chili for 1 minute. Stir in the ancho liquid, black beans, tomatoes, coffee, paprika, coriander, cocoa and cinnamon and simmer for 5 minutes; season with salt.
4. Serve the chili in shallow bowls. Top with the cheese and red onion.