SOUTHWESTERN-STYLE BEEF CHILI

Southwestern-style Beef chili image

Number Of Ingredients 20

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6 tablespoons Vegetable oil
3 pounds Beef chuck, cut into 1/2-inch chunks or ground for chili, or ground turkey
1 piece Large onions, finely chopped
1 piece Jalapeño pepper, seeded, finely chopped
8 cloves Garlic, minced
1/4 cup Chili powder
3 tablespoons Ground cumin
4 teaspoons Ground oregano
2 teaspoons Ground coriander
1 teaspoon Cinnamon
12 ounces Beer
2 1/2 cups Beef stock
28 ounces Crushed tomatoes
1 can Chipotle chili in Adobe sauce, chopped, or to taste
1 piece Red and yellow bell pepper, seeded and cut into 1/2-inch dice
1/2 teaspoon Salt
1 dash Freshly ground pepper
15 ounces Kidney beans
15 ounces Pinto beans
1/2 ounce Unsweetened chocolate, grated

Steps:

Heat 2 tablespoons of the oil in a large pot over medium heat. Cook the meat in batches until browned on all sides, 5-7 minutes. Transfer to a bowl.
Add 2 tablespoons of the oil; cook the onions until lightly browned, 5-7 minutes. Add jalapeno, cook 1 minute. Add garlic, chili powder, cumin, oregano, coriander and cinnamon; cook, stirring, 2 minutes. Add beer, stock, tomatoes and chipotle; heat to a simmer. Return the meat to the pot. Simmer, partially covered and stirring occasionally, until the meat is tender, 1 1/2 hours.
Meanwhile, heat the remaining 2 tablespoons of the oil over medium heat in a medium skillet. Add the bell peppers; cook until cooked but slightly crisp, 3-5 minutes. Season with 1/4 teaspoon of the salt and pepper to taste. Add beans to chili mixture; simmer uncovered until slightly thickened 30 minutes. Add bell peppers, grated chocolate, remaining 1/4 teaspoon of the salt and pepper to taste; stir until chocolate is melted and chili is heated through. Taste for seasoning. Serve with garnishes.
Garnish with sour cream, tomato salsa, grated sharp Cheddar Cheese, chopped green or red onions, tortilla chips, etc.