Chipotle Beef Chili

Ingredients:

• 2 tablespoons oil of choice
• 1 large yellow onion, chopped
• 1 red or green bell pepper, cored, seeded, and diced
• 3 chipotle peppers in adobo sauce, minced
• 4 garlic cloves, minced
• 1 pound ground round or ground chuck, browned and drained
• 2 to 3 tablespoons chili powder
• 1 to 2 teaspoons salt
• 2 to 3 teaspoons ground cumin
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon dried basil
• 1 (12-ounce) bottle dark beer (optional)
• 1/4 cup Worcestershire sauce
• 1 (28-ounce) can diced tomatoes
• 2 tablespoons tomato paste
• 4 cups chicken or beef broth
• 1 bay leaf
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1 (15-ounce) can kidney beans, rinsed and drained
• Optional garnishes: grated Cheddar cheese, sour cream

Directions:

1. Heat oil in a large heavy saucepan or Dutch oven over medium heat; add beef and brown. Drain excess drippings. Set beef aside.
2. Deglaze the pan with a small amount of stock, until the browned bits are lifted.
3. Add onions and cook, stirring occasionally, for 10 minutes or until tender. If needed, add additional cooking oil.
4. Add bell pepper and cook 5 minutes.
5. Add chipotle pepper and garlic; cook about 1 minute.
6. Add beef and next 5 ingredients. Stir in beer, and simmer about 2 minutes.
7. Stir in Worcestershire sauce and next 4 ingredients.
8. Bring to a low boil, and reduce heat to low. Simmer, uncovered, 30 minutes.
9. Add beans, stir, and continue to simmer 10 minutes or until liquid has reduced slightly. Remove bay leaf. Garnish, if desired.

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