Cook time: 35 minutes to 1 hour (depending on how many tomatoes you use)

INGREDIENTS

2 tablespoons olive oil

1 large yellow or red onion, finely chopped

Kosher salt

2 pounds ground beef, bison, or pork (see note)

8 garlic cloves, finely chopped

6 oz can tomato paste

1 tablespoon sweet paprika

2 teaspoons chipotle powder

2 teaspoons ground cumin

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons mustard powder

1 1/2 teaspoons hot smoked paprika

1/2 teaspoon cayenne powder

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves 

12 ounces pilsner beer

28 oz diced or crushed tomatoes in juice (see note)

1/4 cup cider vinegar

2 tablespoons dark brown sugar

2 tablespoons soy sauce

2 teaspoons beef stock bouillon paste, dissolved in 1 cup of water

1 1/2 teaspoons unsweetened cocoa powder

1 (14-ounce) can black beans, drained and rinsed

1 (14-ounce) can pinto beans, drained and rinsed

1 tablespoon Worcestershire sauce

Sliced avacado, sliced scallions, sour cream or plain Greek yogurt, lime wedges, cilantro, and crushed tortilla chips for serving.

DIRECTIONS

In a large Dutch oven, heat oil over medium heat. Add the onion, season with salt, and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. 

Increase the heat to medium-high, add the beef (or meat of choice) and garlic, and season with salt. Cook, breaking the beef into crumbles, and until it has lost its pink color.

Stir in the tomato paste and cook until slightly darkened and caramelized, about 1 minute. Next, stir in all the spices and cook until fragrant, about 1 minute. Add the beer and stir, scraping the bottom of the pan.

Stir in the tomatoes, vinegar, dark brown sugar, soy sauce, beef bouillon paste (dissolved in the 1 cup of water), cocoa powder, and beans. Bring mixture to a boil over medium-high heat. Reduce the heat to low, cover, and cook until the chili is to the desired thickness, stirring occasionally, about 35 minutes (see note if using extra tomatoes). Stir in the Worcestershire sauce. 

Serve and top with your choice of avocado, scallions, sour cream or Greek yogurt, lime wedges, cilantro, and crushed tortilla chips.

Notes

• For meat: I use whatever I have in my freezer at the moment. Often, it is a combination of two meats such as pork and bison.

• For tomatoes: If you prefer extra tomatoes, this recipe is very forgiving. I always have an extra pint of home canned tomatoes in the fridge, so I often add it to the chili.

I also sometimes add smoked tomato juice. I smoke tomatoes for one of my salsa recipes and the juice is a wonderful by-product. When I add this to the chili, it sets the flavor to a whole new level.

• If using extra tomatoes: make sure you give yourself at least 20-30 minutes additional cooking time, as the extra liquid will need to be cooked down.