Add a little beef and a little beer and a little chipotle, and you've got chili in no time.
Ingreadient
- 2 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 5 cloves garlic, chopped
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- Kosher salt and freshly ground black pepper
- 1 tablespoon tomato paste
- 1 to 2 chipotle chiles in adobo, coarsely chopped, plus 1 tablespoon sauce
- 1 pound ground beef
- One 12-ounce bottle beer, such as lager
- One 14.5-ounce can diced tomatoes
- One 15.5-ounce can black beans, rinsed and drained
- Diced avocado, shredded cheese, cilantro leaves, sliced scallions and sour cream, for serving, optional
Direction
- Heat the olive oil in a large heavy skillet over medium-high heat. Add the onions, garlic, chili powder, oregano, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion is soft, 3 to 5 minutes. Stir in the tomato paste, the chipotle chiles and sauce, and cook for 1 minute. Add the beef and cook, breaking it up with a wooden spoon, until no longer pink, about 3 minutes.
- Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes and beans and bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes. Adjust the seasoning with salt and pepper and serve with desired assorted toppings.
