Smoky & Spicy “Triple Double” Chili

– 1/4 cup canola oil (or other light flavored high smoke point oil, ie. vegetable or avocado)
– 1 large yellow or red onion, diced (separated into two halves)
– 1 lb ground beef
– 1 lb ground pork
– 2 TB Worcestershire sauce
– 3-4 large garlic cloves, minced
– 12 oz. dark beer: we use a rich porter or brown ale
– 1 TB ground cumin
– 2 TB chili powder
– 1 TB paprika
– 1 tsp ground cayenne pepper (optional)
– 1 TB salt (+ more to taste at the end)
– 1 TB ground black pepper
– 2 TB dried oregano
– 1 TB dried thyme
– 1 7-oz can chipotle peppers
– 1 8-oz can tomato sauce
– 1 6-oz can tomato paste
– 1/2 cup water
– 1 15.5-oz can kidney beans (or a can about that size)
– 1 15.5-oz can black beans (or a can about that size)
– 1-2 jalapeños (optional; depending on your heat preference, you can remove ribs and seeds)
– 1 medium bell pepper, diced
– 1 medium fresh tomato, diced (or 1 can crushed tomatoes)
– shredded cheddar cheese (optional topping)
– crumbled queso fresco (optional topping; you can also use cotija cheese, but not too much as it is saltier than queso fresco)
– sour cream (optional topping)
– thin sliced jalapeños (optional topping)
– green onions, diced

1. In a large heavy pot (we use our 8-quart dutch oven), add oil on medium heat. Add half of the diced onion, and stir continuously, caramelizing them until they become translucent, approximately 5-6 minutes. Watch them and don’t let them burn.
2. Add ground beef and ground pork to onions, and brown meat over medium heat, stirring occasionally and unsticking it from the bottom of the pot until it is no longer pink and has small freckles from where it has browned.
3. Add worchestershire sauce and garlic, and combine with meat. Cook for 3-4 minutes.
4. Deglaze the meat by adding the beer and scrape the bottom of the pot, removing all of those tasty browned bits on the bottom of the pot. Lower heat to medium-low and bring to a simmer.
5. Once the meat is simmering for a couple minutes, mix in all of your herbs and seasonings, and continue to simmer for about 10 minutes.
6. Add the chipotle peppers, tomato sauce, tomato paste and water, and stir in with the stew thoroughly. Reduce heat to low, and simmer on low for about 20 minutes.
7. For the last 30 minutes-1 hour of cooking, add the remaining half of diced onion, kidney and black beans, jalapeños, bell pepper, and fresh tomato (or crushed tomatoes). Let the chili slow-cook for 30 minutes-1 hour.
8. Taste your chili and add more salt, pepper, seasoning or even a pinch of brown sugar to temper spiciness. But just a pinch – you don’t want to kill all the spice and flavor with sweet!
9. We make this chili at least 1 day in advance of eating. After the chili has been simmering for approximately 1-2 hours on low heat, remove from heat and fully cool to room temperature, and refrigerate for 12-24 hours. When you’re ready to eat, remove from fridge and reheat on medium-low heat for 20-25 minutes, or fill a single serving into a bowl and reheat in your microwave.
10. Top your chili with shredded cheddar cheese, crumbled queso fresco, sour cream, more sliced jalapeños or diced green onions.
11. Enjoy your bearhug-in-a-mug! Or rather, bearhug-in-a-giant-bowl!