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1
Preheat the oven to 400 degrees F.
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2
Heat 1 tablespoon of the oil in large Dutch oven or chili pot over medium-high heat, add the coppa and cook until crisp, 2 to 3 minutes.
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3
Remove the coppa with a slotted spoon and reserve for later use.
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4
Add the remaining tablespoon oil, a turn of the pot.
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5
Pat the ground meat with paper towels to dry.
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6
When the oil smokes, add the beef and sprinkle with salt and lots of pepper.
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7
Brown to caramelize the sugars in the meat.
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8
Then add the coriander, chili powder, cumin, allspice and cinnamon.
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9
Stir a minute, then add the garlic and onions, and cook 5 minutes.
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10
Add the tomato paste and stir a minute more.
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11
Add the beef stock, coffee, wine, ham and beans, if using.
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12
Reduce the heat to a simmer.
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13
Cook to thicken and combine flavors, 20 to 30 minutes, stirring occasionally.
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14
Cool and store for make-ahead meal.
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15
While the chili cooks, make the tortilla strips.
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16
Cut the tortillas in half and then into thin strips, 1/8- to 1/4-inch thick.
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17
Spray lightly with the nonstick cooking spray, then season with salt, and sprinkle with some coriander and cumin.
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18
Arrange on baking sheets in a single layer and bake until crisp.
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19
Store wrapped in a foil pouch.
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20
To serve, reheat over medium heat and top the hot chili with a few tortilla strips, cheese, onions and hot peppers.
