Classic Beef Chili

★★★☆☆

Prep: 20 mins (est.) Cook: 47 mins (est.) Serves: 8-10

2 Tbsp olive oil (29.6 ml)
2 cups chopped yellow onion (from 1 large onion) (473 ml)
1 cup chopped poblano pepper (from 1 pepper) (237 ml)
8 garlic cloves, minced
3 pounds 90/10 lean ground chuck (1361 g)
1 (6-ounce) can tomato paste
1/3 cup ancho chili powder (78.9 ml)
2 Tbsp ground cumin (29.6 ml)
1 Tbsp kosher salt (14.8 ml)
1 tsp black pepper (4.9 ml)
1 tsp fresh thyme leaves (4.9 ml)
1 tsp chopped fresh oregano (4.9 ml)
2 (15-ounce) cans dark red kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 (28-ounce) can crushed tomatoes
2 cups low-sodium chicken broth (473 ml)
1 (12-ounce) bottle beer
Shredded cheddar cheese, sliced jalapeño peppers, sliced radishes, and sour cream, for serving (optional)

Heat olive oil in a large Dutch oven over medium-high heat. Add onion, poblano pepper, and garlic. Cook, stirring often, until tender, about 5 minutes. \n2. Add ground chuck and cook, stirring occasionally, until browned and no longer pink, 8-10 minutes. Drain off excess fat and return meat to the Dutch oven. \n3. Add tomato paste, ancho chili powder, cumin, salt, pepper, thyme, and oregano. Cook, stirring often, for 2 minutes. \n4. Increase heat to high. Stir in beans, tomatoes, chicken broth, and beer. Bring to a boil. \n5. Reduce heat to medium-low. Simmer, uncovered, stirring occasionally, until heated through, about 30 minutes. \n6. Serve with desired toppings.

Wine Pairing: Bold Red (Syrah) — A full-bodied red wine such as Zinfandel.