1.5 lbs grass feed ground beef 85/15 1 med onion - medium dice 1 small red pepper - medium dice 1 poblano pepper - charred optional - medium dice 1/2 jalapeno - seeded, diced 4-5 cloves garlic - minced 2tbs chili powder 1tbs Baharat/seven spice 2tsp oregano 2tsp guajillo pepper (optional but worth it!) 2tsp cumin 2 bay leaves 2tbs Chopped Chipotle Sauce in Adobo 28oz (or two cans) Fire Roasted Tomatoes (Muir Glenn Organic is best) 1 Cup Light Lager beer such as Pacifico, Corona 3 Cups Beef Stock 1 can kidney beans 1 can pinto beans Scroll down for SLOW COOKER METHOD
Char poblano pepper over an open flame or broil until charred all over. Scrape outer skin and seed. Chop poblano pepper, onion, and red pepper into a medium dice. Mince garlic and jalapeno.
On Med-High heat 1tbs of olive oil in a dutch oven. Add beef and break up. When beef starts to brown, season with 1tsp of salt and 1/2 tsp of pepper. Add chopped veggies and stir. Add jalapeno and garlic. Cook until veggies are translucent and they start to soften.
Add all dry spices and cook 1-2 min until spices are fragrant. Add chipotle sauce. Combine well.
**AT THIS POINT YOU CAN ADD THE BEEF MIXTURE AND THE REMAINING INGREDIENTS TO A SLOW COOKER AND COOK ON LOW 8 HOURS OR HIGH 4 HOURS AND DONE!**
Add Beer and cook off alcohol 2-3 min. Add fire roasted tomatoes and stir. Add beef stock and stir to combine. Add two bay leaves.
Bring chili to a boil then reduce to med-low and cook until liquid has reduced and chili has thickened. About 1 hour. Add kidney beans and pinto beans. Cook another 10 min.
Garnish with diced onions, cilantro, avocado, sour cream and shredded cheddar cheese. Serve with tortilla chips.