One of the fun things about chili is how many variations there are, and a steamy bowl of this beef and bean goodness doesn’t disappoint! As usual, feel free to make it your own. Swap out any of the cans of beans for your favorite variety. If you wish, ground turkey, venison or bison (or even an extra can of beans) can change things up from beef. It’s also easy to tweak the spice level to your liking with more or less of the canned chipotles in adobo—a little bit of chipotle goes a long way!
YIELD: 6 TO 8 SERVINGS
1 lb (454 g) lean ground beef (90 percent lean)
House Seasoning, to taste
2 (15-oz [425-g]) cans black beans, drained and rinsed
1 (15-oz [425-g]) can pinto beans, drained and rinsed
1 (15-oz [425-g]) can kidney beans, drained and rinsed
1 chipotle pepper in adobo sauce, minced
1 tsp (5 g) adobo sauce (more or less, to taste)
4 cloves garlic, minced
1 (14.5-oz [411-g]) can fire-roasted diced tomatoes
1 (12-oz [355-ml]) bottle dark beer (see here for recommendations)
2 tbsp (16 g) chili powder
1 tbsp (7 g) ground cumin
1 tbsp (7 g) ground coriander
2 tsp (2 g) dried Mexican oregano
¼ tsp smoked paprika
Salt and freshly ground black pepper, to taste
Sour cream, for serving
Shredded cheddar, Monterey Jack or Mexican blend cheese, for serving
Chopped fresh cilantro, for serving
Brown the ground beef in a large saucepan over medium-high heat until it is cooked through. Drain the grease and season with the House Seasoning to taste.
In a large slow cooker, combine the cooked ground beef, black beans, pinto beans, kidney beans, chipotle pepper, adobo sauce, garlic, diced tomatoes, beer, chili powder, cumin, coriander, Mexican oregano and paprika. Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Adjust the seasoning with additional salt and pepper, if desired. Serve with a dollop of sour cream, a pinch of shredded cheese and a sprinkle of cilantro.