Mouthwatering Chili Delight

1. Heat 1 1/2 teaspoons oil in large Dutch oven over medium-high heat. Add ground beef and cook, crumbling with a spoon until evenly browned and cooked through, about 8 minutes. Drain and set aside.

2. Add remaining oil to the pot and return to medium-high heat. Add onion and saute, stirring often, until translucent, about 5 minutes. Add poblano, bell, and jalapeno peppers and garlic; cook, stirring frequently until softened, about 5 minutes.

3. Stir in chili powder, cumin, paprika, sugar, salt, pepper, garlic powder, cayenne, and oregano; cook for 1 minute. Add beer and stir, scraping any small brown bits from the bottom of the pot. Add crushed and fire-roasted tomatoes, tomato puree, beef stock, chipotle pepper, and adobo sauce; stir until well combined. Bring to a simmer, stirring often.

4. Stir in beef and kidney beans; return to a simmer. Cover, reduce heat to low, and simmer, stirring occasionally, for at least 3 hours.

Cook’s Notes:

If you want the best flavor, make this recipe the day before serving.

For a richer flavor, roast your veggies before adding them to the pot. You can use pinto beans or red beans in place of kidney beans, or any combination of the three.

If your chili is too runny, you can stir in a can of refried beans or masa (corn flour). If your chili is too spicy, add a little sugar or stir in a can of creamed corn.

For added interest, you can add chopped butternut squash or sweet potatoes, a pinch of cinnamon, or a bit of brewed coffee, if you’d like.