Thick & Hearty Ground Beef Chili with Beans & Beer

Heat 2 tablespoons of the olive oil in a large, heavy-bottomed pot with a lid (such as a Dutch oven) over medium-high heat. Once hot and shimmering, add the ground beef. Season with 2 teaspoons kosher salt and ground black pepper as desired. Cook 5-7 minutes, breaking into bite-sized crumbles as it cooks, until lightly browned. Transfer to a plate and set aside.

If needed, add the remaining 1 tablespoon olive oil to the pot. Add the onion and bell peppers. Season with 1 teaspoon kosher salt and black pepper as desired. Cook for 5-7 minutes, stirring occasionally, until softened and fragrant. Stir in the garlic, chipotle peppers, and all of the seasonings (chili powder – cinnamon). Cook 2-3 minutes, stirring often, until fragrant.

Slowly pour in the beer, scraping up any browned bits of fond from the bottom of the pot. Simmer 3-4 minutes until slightly reduced.

Stir in the tomato sauce, diced tomatoes (with juices), beans, Worcestershire sauce, and browned beef. If the chili feels too thick, add up to 2 cups beef stock or water. Bring to a boil, then reduce heat to maintain a gentle simmer. Simmer, partially covered, for 60-90 minutes, stirring occasionally, until the chili is thickened and deeply flavorful.

Stir in lime juice and adjust seasoning to taste. Serve immediately with your favorite toppings, such as sour cream, smashed avocado or guacamole, shredded cheese, thinly sliced jalapeño, chopped cilantro, crushed tortilla chips, etc. Enjoy!