Smokey Chipotle Chili

• 2 tablespoons vegetable oil
• 2 yellow onions, chopped
• 1 red bell pepper, chopped
• 6 garlic cloves, minced
• 14 cup chili powder
• 1 tablespoon cumin
• 2 teaspoons ground coriander
• 3 lbs ground beef
• 2 (15 1/2 ounce) cans dark red kidney beans, rinsed
• 1 (28 ounce) can diced tomatoes
• 1 (28 ounce) can crushed tomatoes
• 2 chipotle chiles, plus
• 1 tablespoon adobo sauce, pureed
• salt, to taste
• 1 (12 ounce) bottle beer (preferably Shiner Bock or Alaskan Amber)

1. Heat the oil in a large Dutch oven over medium heat.
2. Add the onions, bell pepper, chili powder, cumin and 1 teaspoon salt.
3. Cook until softened.
4. Stir in the garlic and beef; cook, breaking up the beef, until no longer pink.
5. Stir in the beans, diced tomatoes with their juice, crushed tomatoes, and chipotle puree.
6. Bring to a simmer, cover, and cook for 45 minutes.
7. Add beer and continue to simmer, uncovered another 45 minutes.
8. Taste for seasoning.
9. Serve topped with cheese and sour cream.

vegetable oil, yellow onions, red bell pepper, garlic, chili powder, cumin, ground coriander, ground beef, dark red kidney beans, tomatoes, tomatoes, chiles, adobo sauce, salt

Taken from www.food.com/recipe/smokey-chipotle-chili-278087 (may not work)