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Ingredients
| 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 |
directions
Prep:
10 min
Total:
30 min (Quick)
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1
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.
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2
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.
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3
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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