Dragoon’s Beef Chili with Beans

Dragoon’s Beef Chili with Beans

1 can (28 oz) tomatoes, diced
1 lb thin sliced beef (stir-fry beef works great)
2 tbsp vegetable oil
2 cans (15 oz) pinto beans
1 each onion (diced)
1 each red bell pepper cut into ¼-inch cubes
1 bottle beer (I used coors)
4 cloves garlic (chopped)
2 tbsp tomato paste
1 Tbsp Ancho chile powder
1 Teaspoon chipotle chile pepper
½ tbsp cumin seed, ground
½ tbsp oregano
⅛ tsp cayenne pepper
⅛ bunch cilantro (chopped)

• Diced onion and red bell pepper and chop the garlic.
• Heat oil in a large pot and add onion and red bell pepper. Sauté until onion starts to get soft.
• Add garlic and all of the spices and tomato paste to the onion mixture and stir to combine and coat the vegetables. Cook until the spices have bloomed and it smells wonderful.
• Add the meat into the mixture, stirring occasionally until the meat is browned on all sides.
• Add the beer, the tomatoes and beans and stir it all together. Bring to a brisk boil and turn down to medium low and simmer until the beer has cooked out, 30-45 minutes, depending on how strong the beer is.
• If you like it soupier add beef or chicken stock or even another beer, but I like it thick.
• Add the cilantro.
• Check flavor and add salt and pepper. I needed about 1 tablespoon of kosher salt and a teaspoon of ground black pepper to bring the flavors out.
• Garnish with sour cream, cheese and/or jalapeno peppers, but I needed no additions.