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Chipotle Beef and Beer Chili
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| Serves 4| Hands-On Time: 30m | Total Time: 1hr 00m Ingredients | |
| 2 tablespoons | olive oil |
| 1 large | white onion, chopped |
| 4 cloves | garlic, chopped |
| kosher salt | |
| black pepper | |
| 1 pound | ground beef chuck |
| 1 tablespoon | chili powder |
| 1 to 3 teaspoons | chopped chipotles in adobo sauce |
| 1 12-ounce bottle | dark Mexican beer |
| 1 28-ounce can | whole peeled tomatoes |
| 1 15.5-ounce can | kidney beans, rinsed |
| corn bread, sour cream, cilantro, and pickled jalapeños, for serving | |
Directions
Heat the oil in a large saucepan over medium- high heat. Add the onion, garlic, and ½ teaspoon each salt and pepper. Cook, stirring often, until softened, 6 to 8 minutes. Add the beef and cook, breaking it up with a spoon, until no longer pink, 4 to 5 minutes more.
Add the chili powder and chipotles to the saucepan and cook, stirring, for 1 minute. Add the beer and cook until reduced by half, 6 to 8 minutes more. Add the tomatoes (with their juices), beans, and ¼ teaspoon each salt and pepper. Simmer, breaking up the tomatoes with a spoon, until thickened, 20 to 25 minutes. Serve with the corn bread, sour cream, cilantro, and pickled jalapeños.
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