Beef, Bean, and Beer Chili

Source: Chef John / Food Wishes

Servings: 6 portions

Ingredients

• 1 tablespoon vegetable oil
• 1 diced onion
• 2 pounds ground beef
• 2 tsp salt, plus more to taste
• 1 teaspoon ground black pepper
• 3 tbsp ancho chile powder, or to taste (I like ancho, but any high-quality ground chili pepper will work)
• 1 tablespoon ground cumin
• 1/8 teaspoon ground cinnamon
• 2 tsp paprika
• 1 teaspoon unsweetened cocoa powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon ground cayenne pepper
• 3 cloves garlic, minced
• 1 (12-oz) bottle of beer
• 1 cup tomato puree or crushed tomatoes
• 2 cups water (or beef broth), or as needed
• 2/3 cup diced green pepper (I used poblano, but a combo of jalapeno and green bell works great too)
• 2 (12 ounce) cans pinto beans, drained and rinsed well

Directions

1. Pot on high high with vegetable oil.
2. Add diced onion and ground beef and salt.
3. Use wooden spoon and break apart beef while coming up to temp. About 5 min.
4. Keep cooking until moisture evaporates.
5. In a small bowl, combine black pepper, chili powder, cinnamon, ground cumin, paprika.
6. Reduce heat to medium high and add garlic and spice mixture and cook for about 3-4 minutes.
7. Add beer and stir.
8. Add cocoa powder and stir.
9. Add dry oregano, cayenne, tomatoes, water (or stock), and green pepper.
10. Bring up to simmer.

Oven Method

1. Cover with lid and put in oven at 275F for 90 minutes.
2. Add two cans of pinto beans (rinsed).
3. Back in oven (uncovered) at 325F for 45 minutes.

Stove Top Method

1. Reduce heat to medium low and simmer for 30 minutes.
2. Add two cans of pinto beans (rinsed).
3. Add more liquid if needed.
4. Simmer another 30 minutes.