Ingredients

• 1 tablespoon vegetable oil
• 2 pounds lean ground beef
• 1 onion , diced
• 2 teaspoons salt
• 3 tablespoons ground ancho chile powder
• 3 cloves garlic , minced
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon ground black pepper
• 0.13 teaspoons ground cinnamon
• 1 , 12 ounce
• 2 cups water , or as needed
• 1 cup tomato puree
• 1 teaspoon unsweetened cocoa powder
• 0.25 teaspoons dried oregano
• 0.25 teaspoons ground cayenne pepper
• 2 , 12 ounce
• 0.67 cups diced poblano pepper

Instructions

1. 1 Place a large pot over high heat; drizzle in oil. Cook and stir ground beef, onion, and salt in hot oil until beef is crumbly and browned and any released liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add chile powder, garlic, cumin, paprika, black pepper, and cinnamon. Cook and stir until mixture begins to darken, 3 to 4 minutes.
2. 2 Pour in beer. Add water, tomato purée, cocoa powder, oregano, and cayenne; stir well. Bring to a simmer; reduce heat to medium-low and cook for 30 minutes.
3. 3 Stir in beans and poblano pepper. Simmer until peppers are tender and flavors have blended, about 30 minutes; add more water if chili becomes too thick.

Nutrition per serving