Ingredients

The following ingredients have 8 Servings
  • 5 ounces diced pancetta (or 5 slices of diced thick-cut bacon)
  • 1 3/4 pounds ground beef
  • 1 medium white onion, peeled and diced
  • 1 medium red bell pepper, cored and diced
  • 1 jalapeño, cored and diced
  • 4 cloves garlic, peeled and minced
  • 1 bottle (1 1/2 cups) beer
  • 1 1/2 cups beef stock
  • 2 (15-oz) can fire-roasted diced tomatoes, with their juices
  • 2 (15-oz) can beans of your choice, rinsed and drained (I used pinto and dark red kidney beans)
  • 1 (4-ounce) can diced green chiles
  • 1 chipotle chili in adobo sauce, diced (plus 1 teaspoon adobo sauce)
  • 1 tablespoon chili powder*
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • sea salt and freshly-cracked black pepper
  • toppings: diced avocado, chopped fresh cilantro, diced green or red onions, shredded cheddar cheese, sour cream, lime wedges, and/or crumbled corn tortilla chips

Instruction

  • Heat a large stockpot over medium-high heat.  Add the pancetta (or bacon) and sauté for 3 minutes, stirring occasionally.  Add the ground beef and sauté until browned and cooked through, stirring and crumbling with a wooden spoon as it cooks.  Use a slotted spoon to transfer the cooked meat to a clean plate and set it aside, reserving 1 tablespoon of grease in the pot.  (If there is more grease in the pot, discard it.)
  • Add the onion, red pepper and jalapeño to the stockpot and sauté for 5 minutes, stirring occasionally, until softened.  Add garlic and sauté for 2 more minutes, stirring occasionally.
  • Add the beer to the stockpot, and use a wooden spoon to gently scrape up any browned bits that are stuck to the bottom of the pot.  Add the cooked beef and pancetta (or bacon), beef stock, tomatoes, beans, green chiles, chipotle chili in adobo, chili powder, smoked paprika and cumin, and stir to combine.  Continue cooking until the chili reaches a simmer.