Prep Time::10 mins
Cook Time:: 1 hr 10 mins
Total Time:: 1 hr 20 mins
Servings::6
Ingredients
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1 tablespoon vegetable oil
2 pounds lean ground beef
1 onion, diced
2 teaspoons salt
3 tablespoons ground ancho chile powder
3 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon paprika
1 teaspoon ground black pepper
⅛ teaspoon ground cinnamon
1 (12 ounce) bottle beer
2 cups water, or as needed
1 cup tomato puree
1 teaspoon unsweetened cocoa powder
¼ teaspoon dried oregano
¼ teaspoon ground cayenne pepper
2 (12 ounce) cans pinto beans, drained and rinsed well
⅔ cup diced poblano pepper
Directions
Place a large pot over high heat; drizzle in oil. Cook and stir ground beef, onion, and salt in hot oil until beef is crumbly and browned and any released liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add chile powder, garlic, cumin, paprika, black pepper, and cinnamon. Cook and stir until mixture begins to darken, 3 to 4 minutes.
Pour in beer. Add water, tomato purée, cocoa powder, oregano, and cayenne; stir well. Bring to a simmer; reduce heat to medium-low and cook for 30 minutes.
Stir in beans and poblano pepper. Simmer until peppers are tender and flavors have blended, about 30 minutes; add more water if chili becomes too thick.
Chef John Chef’s Note
I used ancho chile powder, but any high-quality ground chile pepper will work.
I used poblano pepper, but a combination of jalapeño and green bell pepper also works great.