Recipe Details

Ingredients

• 2 tablespoons olive oil

• 2 cups chopped yellow onion (from 1 large onion)

• 1 cup chopped poblano chile (from 1 chile)

• 8 garlic cloves, minced

• 3 pounds 90/10 lean ground chuck

• 1 (6-ounce) can tomato paste

• 1/3 cup ancho chile powder

• 2 tablespoons ground cumin

• 1 tablespoon kosher salt

• 1 teaspoon black pepper

• 1 teaspoon fresh thyme leaves

• 1 teaspoon chopped fresh oregano

• 2 (15-ounce) cans dark red kidney beans, drained and rinsed

• 1 (15-ounce) can black beans, drained and rinsed

• 1 (28-ounce) can crushed tomatoes

• 2 cups lower-sodium chicken broth

• 1 (12-ounce) bottle of beer

• Shredded cheddar cheese, sliced jalapeño chiles, sliced radishes, and sour cream, for serving

Description

1. Ingredients.

2. Heat oil in a large Dutch oven over medium-high. Add onion, poblano, and garlic and cook, stirring often, until tender, about 5 minutes.

3. Add ground chuck and cook, stirring occasionally, until beef crumbles and is no longer pink, 8 to 10 minutes.

4. Drain beef mixture well and return to Dutch oven over medium-high.

5. Add tomato paste, ancho chile powder, cumin, salt, pepper, thyme, and oregano and cook, stirring often, 2 minutes.

6. Increase heat to high. Stir in beans, tomatoes, chicken broth, and beer and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until heated through, about 30 minutes.

7. Serve chili with desired toppings.