large white onion, chopped
cloves garlic, chopped
kosher salt and black pepper
ground beef chuck
1 to 3
chopped chipotles in adobo sauce
12-ounce bottle dark Mexican beer
28-ounce can whole peeled tomatoes
15.5-ounce can kidney beans, rinsed
corn bread, sour cream, cilantro, and pickled jalapeños, for serving
- Heat the oil in a large saucepan over medium- high heat. Add the onion, garlic, and ½ teaspoon each salt and pepper. Cook, stirring often, until softened, 6 to 8 minutes. Add the beef and cook, breaking it up with a spoon, until no longer pink, 4 to 5 minutes more.
- Add the chili powder and chipotles to the saucepan and cook, stirring, for 1 minute. Add the beer and cook until reduced by half, 6 to 8 minutes more. Add the tomatoes (with their juices), beans, and ¼ teaspoon each salt and pepper. Simmer, breaking up the tomatoes with a spoon, until thickened, 20 to 25 minutes. Serve with the corn bread, sour cream, cilantro, and pickled jalapeños.