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- 1/ 4 cup olive oil
- 2 small onions, diced
- 4 cloves garlic, minced
- Kosher salt, to taste
- Black pepper, to taste
- 2 large carrots, diced
- 5 stalks celery, diced
- 2 green bell peppers, seeded and diced
- 1 red bell pepper, seeded and diced
- 1 poblano pepper, seeded and diced
- 2 serrano chiles, minced
- 2 pounds ground beef
- 1/ 4 cup chili powder
- 1 tablespoon cumin
- 1 cup dark beer, (if gluten free, replace with chicken stock or water)
- 2 chipotle peppers in adobo, roughly chopped, plus two tablespoons of adobo sauce
- 2 (28 ounce) cans Muir Glen Diced Tomatoes
- 1 (14.5 ounce) can Muir Glen Stewed Tomatoes
- 2 (14.5 ounce) cans red kidney beans, drained and rinsed
- 1 (14 ounce can) black beans, drained and rinsed
- Sour cream, for serving (optional)
- Shredded cheddar cheese, for serving (optional)
- Chopped cilantro, for serving (optional)
- 2 ounces dark chocolate, (optional)
Heat olive oil over medium-high heat 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 serrano chiles and season with salt and pepper. Cook until vegetables are tender, 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 with salt and pepper. Cook until beef is evenly browned, about 5-7 minutes. Remove beef with a slotted spoon add to the pot of vegetables, discard the excess fat.
Stir 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 heat for 4-5 hours. Just before serving, stir in 2 ounces dark chocolate until completely melted, if using.
Serve chili with sour cream, cheese and cilantro.