salt and pepper
1 1/2 tbsp canola oil, divided
2 onions, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
6 cloves garlic, minced
2 jalapeno peppers, finely chopped
2 tbsp ground cumin
2 tbsp chili powder
1 tbsp paprika
2 tsp dried oregano
1 tsp cayenne pepper
1 tsp cocoa
1 tsp sugar
12 oz beer
1 28-oz can diced tomatoes
2 bay leaves
3 19-oz cans beans (black and white beans), rinsed
1/4 cup chopped fresh cilantro
2 tbsp lime juice
- heat 1 1/2 tsp oil in a dutch oven over medium-high heat. add the beef, season with salt and pepper, and cook, stirring occasionally, until browned, 2 to 5 minutes. transfer to a plate.
- reduce heat to medium and add remaining 1 1/2 tsp oil to the pot. add onions and bell peppers; cook, stirring, until onions are golden brown, 10 to 20 minutes. add garlic, jalapenos, cumin, chili powder, paprika, sugar, cocoa and oregano. stir until aromatic, about 2 minutes.
- add beer and simmer, scraping up any browned bits, for about 3 minutes. add diced tomatoes, bay leaves and reserved beef. cover and simmer, stirring, about 1 hour.
- add beans; cook, covered, stirring occasionally, until chili has thickened, 30 minutes. remove bay leaves. stir in cilantro and lime juice. adjust seasoning with salt and pepper.