Cook the beef in batches to ensure quick, even browning. No need to chop or blend the tomatoes; simply squeeze them right over the pan to gently break them apart. Complete the meal with a baby kale, red cabbage, and radish salad dressed with fresh lime juice, olive oil, salt, and pepper.
2 1/2 pounds 93% lean ground beef, divided
3 cups chopped yellow onion (about 2 large)
3 cups seeded, chopped poblano peppers (about 3)
3 tablespoons chopped garlic
3 tablespoons chili powder
1 tablespoon chipotle chile powder
1 tablespoon ground cumin
2 tablespoons unsalted tomato paste
1 (12-oz.) bottle Mexican lager
4 cups unsalted beef stock, divided
2 1/2 tablespoons all-purpose flour
1/2 cup chopped fresh oregano
3/4 teaspoon kosher salt
2 (28-oz.) cans whole peeled plum tomatoes, drained and crushed
1 cup diced ripe avocado
2 tablespoons sliced red Fresno chile (optional)
Est. added sugars 0g
How to Make It
Heat a large Dutch oven over high heat. Coat pan with cooking spray. Add 1 1/4 pounds beef to pan; cook 4 minutes or until browned, stirring to crumble. Place cooked beef in a bowl. Repeat procedure with cooking spray and remaining 1 1/4 pounds beef.
Add onion, poblano pepper, and garlic to pan; cook 5 minutes, stirring occasionally. Return beef to pan. Stir in chili powder, chipotle chile powder, and cumin; cook 1 minute. Add tomato paste and beer, scraping pan to loosen browned bits; cook 2 minutes. Add 3 1/2 cups beef stock to pan; bring to a boil.
Combine remaining 1/2 cup beef stock and flour in a bowl, stirring with a whisk. Add flour mixture to pan, stirring constantly with a whisk. Stir in oregano, salt, and tomatoes; bring to a boil. Reduce heat, cover, and simmer 45 minutes, stirring occasionally. Remove pan from heat. Reserve 7 cups chili for Chili Potpie with Cheddar Biscuits and Chili Stroganoff.
Divide remaining 6 cups chili among 4 bowls; top evenly with diced avocado, sliced fresh chiles, if desired, and cilantro sprigs.
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