Super Sports Sunday Slow-Cooked Chili

• 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

1. 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.
2. 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.
3. Continue to simmer over low, covered, for 3 hours, stirring occasionally. Season with salt
4. Serve topped with your choice of fixings: sour cream (or Greek yogurt), shredded Cheddar, chopped cilantro, diced onions, and tortilla chips.

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

Taken from www.myrecipes.com/recipe/super-sports-sunday-slow-cooked-chili (may not work)