Chili gets better the longer the ingredients have to meld. By cooking it in a low oven, you will have even, fuss-free cooking, with deep flavors. If the oven isn’t available, simmer over medium-low heat, stirring occasionally, and adding a little water if the mixture seems dry. Chili can be made 2 days ahead and reheated.
|¼||cup vegetable oil|
|2||pounds (85 percent) ground beef|
|Salt and black pepper, to taste|
|2||large onions, chopped|
|2||red bell peppers, chopped|
|4||cloves garlic, chopped|
|3||tablespoons chile powder|
|2||teaspoons ground cumin|
|2||tablespoons ground coriander|
|1||can (6 ounces) tomato paste|
|2||canned chipotle chiles, with about 2 teaspoons adobo sauce, chopped|
|2||bottles (12 ounces each) lager, or other beer|
|1||can (28 ounces) chopped tomatoes|
|1||can (15 ounces) white beans, drained|
|1||can (15 ounces) red kidney beans, drained|
|2||cups shredded cheddar (for garnish)|
|1||bunch scallions, trimmed and chopped|
|½||cup chopped fresh cilantro|
|½||cup chopped fresh parsley|
1. Set the oven at 275 degrees.
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2. In a large flameproof casserole over medium-high heat, heat the vegetable oil. Add the beef, salt, and black pepper. Cook, breaking up the meat with a large metal spoon, for 8 minutes.
3. Add the onion and bell peppers. Cook, stirring often, for 8 minutes more. Stir in the garlic, chile powder, cumin, and coriander. Cook, stirring, for 1 minute more. Add the tomato paste, and cook for 1 minute more. Stir in the chipotle peppers and adobo sauce, beer, tomatoes, and white and red beans. Bring to a boil and remove from the heat.
4. Cover the pot and transfer to the oven. Cook for 2 hours, stirring every half hour. If mixture seems dry, stir in water, ½ cup at a time.
5. With a large metal spoon, spoon off excess fat. Taste for seasoning and add more salt and black pepper, if you like. Garnish with cheddar, scallions, cilantro, and parsley. Catherine Smart