from Romancing the Stove

1 TBS olive oil
1 green pepper, diced
1 jalapeno, diced
2 onions, diced
5 or 6 cloves garlic, minced
2 TBS chili powder
2 TBS brown sugar
1 TBS cumin
2 TBS chopped chipotle chiles in adobo, plus a few TBS sauce
2 tsp oregano
1 tsp ground coriander
1/2 – 1 tsp cayenne pepper
3 lbs ground chuck
1 (6oz) can tomato paste
2 (28oz) cans crushed tomatoes
1 bottle beer
2 cups beef broth or stock
2 (19 oz) cans kidney beans, drained and rinsed
Salt to taste

Sauté the onions, pepper, jalapeno, and garlic over medium heat until translucent, about 5 minutes. Add the chili powder, cumin, chipotle peppers, oregano, coriander and cayenne pepper.  Cook for another few minutes, until the spices are fragrant.  Add the beef and cook over medium-high heat until browned, about 10 minutes.  Stir in the tomato paste and cook for a few more minutes.  Add the crushed tomatoes, beer, beef broth or stock, brown sugar and the kidney beans.  Reduce heat to medium low and simmer partly uncovered until chili has thickened, 1½ to 2 hours.  Taste for salt and adjust other spices as needed.  You may want to add a few TBS of adobo sauce.  Serve with grated cheese and cornbread, if desired.