Chili with Chipotle Chilies

Ingredients

• 1 1/2 T. olive oil
• 1 1/2 c. onions, chopped
• 7 large garlic cloves, chopped
• 3 lb. ground chuck
• 4 T. chili powder
• 2 T. chopped canned chipotle chiles in adobo sauce
• 1/2 T. ground cumin
• 1/2 t. dried basil
• 1/2 t. dried oregano
• 1/2 t. dried thyme
• 1/4 t. ground cinnamon
• 3- 14.5 oz. cans diced tomatoes in juice
• 1- 14 1/2 oz. can low-salt chicken broth
• 1- 12 oz. bottle mild lager beer
• 1- 6 oz. can tomato paste
• 2- 14.5 oz. cans kidney beans, rinsed and drained
• salt and pepper, to taste
• shredded cheddar cheese, optional

Steps

1. Heat olive oil in a heavy, large Dutch oven over medium-high heat. Add onions and garlic. Saute until onions are translucent, about 8 minutes. Add meat and saute until brown, breaking up meat with spatula, about 5 minutes. Spoon off any grease.
2. Add chili powder, chipotle chilies, cumin, basil, oregano, thyme and cinnamon. Stir 2 minutes. Mix in tomatoes, chicken broth, beer and tomato paste.
3. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 hour 15 minutes. Mix in beans. Simmer 5 minutes. Season to taste with salt and pepper.
4. Serve. Sprinkle with cheese, if desired.