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Prep time 30 minutes
Cook time 240 minutes
Yield: Serves or Makes 8
Heat olive oil over medium-high in a large heavy bottomed stock pot. Add onions and garlic and cook about 3 minutes, until the garlic is fragrant. Season with salt and pepper. Continue to cook onions and garlic until softened, about 5 minutes. Add carrots, celery, peppers and srano chiles and season with salt and pepper. Cook until the vegetables become soft but retain their shape, about 10 minutes.
Meanwhile, heat a large sauté pan over medium high heat. Add beef and break up with a fork. Add 1/4 cup of the vegetables to the beef to add flavor while cooking. Season beef with salt and pepper. Cook until beef is nicely browned, about 5-7 minutes. With a slotted spoon add the beef to the large pot of vegetables, discard the excess fat.
Mix in the chili powder and cumin and cook until fragrant and the vegetables and beef are coated in seasoning. Add beer and cook until the liquid is reduced by half, scraping up any brown bits from the bottom of the pan. Add chipotle, adobo sauce and tomatoes and bring to a boil. Stir in the beans and transfer the chili to the slow cooker. Simmer on low for 4-5 hours. Serve chili with sour cream, cheese and cilantro.