This is originally from here, but I made a few changes. I was tempted to add more spicy elements, but was glad I didn’t – the chili powder, chipotle pepper and pepper flakes really combine to create a nice, cumulative burn.
2 T olive or vegetable oil
1 onion, diced
3 garlic cloves, minced
1 green bell pepper, diced
1 large chipotle pepper, finely chopped
1 lb ground beef
1 T chili powder
1 T ground cumin
1/2 t smoked paprika
1/2 t cayenne pepper
1 t salt
2 t cocoa powder
1 large pinch red pepper flakes
1 T molasses
1 c chicken broth
1 can stewed tomatoes
2 cans kidney beans
1 c amber beer
1 c tomato sauce
1 t Worcestershire sauce
In a large Dutch oven, heat oil to medium and sauté the onion, garlic, pepper and chipotle until tender. Add the ground beef and cook until mostly done, then drain fat. Combine chili powder, cumin, paprika, cayenne, salt, cocoa and red pepper flakes and stir into meat until just fragrant. Add molasses, broth and tomatoes and break up tomatoes with spoon, then add beans. Allow to simmer for 10-15 minutes, the stir in beer, tomato sauce and Worcestershire. Simmer on low heat, stirring occasionally for at least 45 minutes or until thickened.