Two-Bean Beef Chili With Fire-Roasted Tomatoes

Winter may be closing, but chili is forever!

Two-Bean Beef Chili With Fire-Roasted Tomatoes
4 tablespoons Vegetable oil, more as needed
2 1/2 pounds Beef chuck roast, cut into 3/4-inch cubes
Kosher salt and freshly ground black pepper
1 Large onion, diced
2 Medium poblano peppers, diced
5 cloves Garlic, minced
1/4 cup Chili powder
2 teaspoons Ground cumin
1 teaspoon Chipotle chili powder
2 tablespoons Tomato paste
1 can (14.5 ounce) Diced fire-roasted tomatoes
3 cups Low-sodium beef broth
1 cup Beer
1 (15-ounce) can Pinto beans, including liquid
1 (15-ounce) can Kidney beans, including liquid

Heat 2 tablespoons of oil in a large dutch oven or heavy-bottomed pot over medium-high heat.

Season the beef cubes well with salt and pepper. Brown the beef in batches, being careful not to overcrowd the pan and turning the pieces periodically to brown all over, 5 to 6 minutes.

Remove the beef with a slotted spoon to a plate. Add more oil as needed and repeat with the remaining beef.

Reduce the heat to medium and drizzle in 2 tablespoons of oil. Add the onion, poblano, garlic, salt, and pepper to taste. Cook until softened, stirring periodically, 6 to 8 minutes.

Add the chili powder, cumin, and chipotle chili powder, and stir for about a minute to toast the spices.

Next, add the tomato paste and stir until a shade darker, about 2 minutes. Return the beef and any juices to the pot, along with the diced tomatoes, beef broth, and beer.

Bring to a boil and reduce to a simmer. Simmer until the beef is tender, 1 ½ to 2 hours, stirring and scraping the bottom periodically.

Stir in the beans, including the bean liquid, and continue to simmer until the beans are soft and the chili is thickened for about 30 minutes.

If too thick, adjust with a little water. Season with salt and pepper. Serve with the suggested toppings.

No matter the time of year, nothing says "welcome home" like a good bowl of chili. With pinto beans, kidney beans, poblano peppers, and a dash of beer, this simple yet flavorful recipe will have you wishing for cozy cardigans and warm bonfires again!

Prep Time: 20 minutes

Cook Time: 3 hours

Suggested Toppings: sour cream, shredded cheddar, jalapenos, cilantro, scallions, radishes, and corn chips