|1 tablespoon vegetable oil||2 tablespoons chopped canned chipotle chiles in adobo sauce|
|3 medium onions, chopped||1/2 teaspoon ground cinnamon|
|6 garlic cloves, chopped||3 pounds ground beef chuck|
|Coarse salt and ground pepper||3 cans (14.5 ounces each) diced tomatoes in juice|
|1 can (6 ounces) tomato paste||1 bottle (12 ounces) mild lager beer|
|3 tablespoons chili powder||2 cans (14.5 ounces each) kidney beans, rinsed and drained|
In a Dutch oven or large (5-quart) heavy pot, heat oil over medium-high. Add onions and garlic. Season with salt and pepper, and cook, stirring occasionally, until softened, 3 to 5 minutes.
Add tomato paste, chili powder, chipotles, and cinnamon. Cook, stirring, until mixture has begun to brown, 2 to 3 minutes. Add beef, and cook, breaking it up with a spoon until no longer pink, about 5 minutes.
Add tomatoes with their juice, beer, and beans. Bring to a boil, and reduce to a rapid simmer. Cook over medium heat until chili has thickened slightly and beans are tender, about 5 minutes. Sprinkle with cheese, if desired.
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