This is one of my standard recipes every fall. It's great with our Jalapeno Corn Bread.
2 tablespoons Chipotle or Baklouti Green Chili Oil
1 1/2 pounds ground meat (ground chuck, pork, or turkey or a combination)
Kosher salt and freshly ground black pepper
3 cloves garlic, finely chopped
1 large onions, chopped
1 bunch scallions, chopped (about 1 cup)
1 tablespoons tomato paste
2-3 tablespoons chile powder
1 12-ounce bottle dark beer, such as Dos Equis
1 28-ounce cans whole fire-roasted tomatoes, crushed by hand (I snip them with my kitchen scissors in the can)
1 cups chicken stock
1-2 tablespoons red hot sauce (optional)
Suggested toppings: Sour cream, sliced jalapenos, fresh cilantro leaves, diced tomatoes, sliced cherry peppers, shredded Monterey Jack
In a large Dutch oven, heat the oil over medium-high heat. When the oil is hot, add the meat. Cook and stir occasionally until browned all over and you can hear a slight crackling in the pan, about 15 minutes. S eason with salt and pepper.
Reduce the heat to medium. Add the garlic, onions and half of the scallions and cook until wilted, about 5 minutes. Make a space in the pan and drop in the tomato paste. Let toast for 1 minute and then stir into the meat. Sprinkle on the chile powder. Cook and stir until fragrant, about 2 minutes.
Pour in the beer and cook until almost reduced away, about 4 minutes. Pour in the tomatoes and stock, and season with as much hot sauce as you like. Adjust the heat so the chili is gently simmering. Cook, uncovered, until the chili is thick, dark red and flavorful, about 1 1/2 hours. Serve in bowls with the remaining scallions and suggested toppings.