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Categories:
yellow onion garlic pinto beans tomatoes chile tomato paste green chiles chili powder oregano ground cumin cayenne pepper salt sour cream Cheddar cheese fresh cilantro tortilla chips
Viewed: 1 - Published at: a year agoIngredients
- 1 large yellow onion
- 2 cloves garlic, minced
- 1 (15-ounce) can pinto beans, drained
- 1 (26.46-ounce) box Pomi finely chopped tomatoes
- 1/2 habanero chile, seeded and very finely chopped
- 1 (6-ounce) can or tube tomato paste
- 1 (4-ounce) can diced green chiles
- 3/4 cup beer (I prefer dark beer such as Negra Modelo for a deeper flavor)
- 1/4 cup chili powder
- 1 tablespoon dried oregano
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 1 teaspoon sea salt, plus more to taste
- Sour cream or plain Greek yogurt, for serving
- Shredded Cheddar cheese, for serving
- Fresh cilantro, chopped, for serving
- 1 (10- to 11-ounce) bag tortilla chips, for serving
Method
- Cook the ground beef, onions, and garlic in a large Dutch oven over medium-high until no pink remains, about 6 minutes. Drain and return to the pan.
- Add all the other ingredients except those for serving. Stir well, and then bring to a boil over high. Let boil for a couple minutes, then stir, cover, and reduce the heat to low; simmer for 15 minutes. Give the chili a good stir, cover again, and simmer for another 2 minutes.
- Continue to simmer over low, covered, for 3 hours, stirring occasionally. Season with salt
- Serve topped with your choice of fixings: sour cream (or Greek yogurt), shredded Cheddar, chopped cilantro, diced onions, and tortilla chips.
