Turn the heat on a large pot to medium-high. Add the beef and season with salt and pepper. Cook for 15 minutes, breaking it up as it cooks, until browned and cooked through. Transfer to a paper towel-lined plate.

Add the mushrooms to the pot and cook for 6-8 minutes until all water releases from the mushrooms and evaporates. Season with salt and pepper. Add to the plate with the beef.

Heat 2 tablespoons neutral oil in the pot and add the onion, bell pepper, and minced jalapeño. Cook for 6-8 minutes. Season with salt.

Mix spices–chili powder, cumin, paprika, garlic powder, ancho chile powder, cocoa powder, and cayenne–in a bowl.

Make a well in the middle of the vegetables and heat 1-2 teaspoons more neutral oil. Add the spices and cook for 1 minute until fragrant. Toss to coat the vegetables in the spices.

Pour in the water and bring to a boil. Add the tomatoes, green chilies, and black beans. Bring to a boil. Return the beef and mushrooms to the chili. Reduce heat and add salt and pepper. Simmer for 30-40 mins. Taste and season. If you like, you can add a pinch of granulated or brown sugar to the chili as it simmers.

Combine the shredded red cabbage with simple syrup, jalapeño, cilantro, and lime juice in a bowl. Add salt and refrigerate as the chili finishes simmering.

Ladle chili into bowls and pile cabbage on top. Serve with avocado, lime, and cilantro. Enjoy!