Recipe for chipotle-beef and beer chili – The Boston Globe

Serves 8

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

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