2 1/2 tbls. olive oil
1 lb. ground chuck or sirloin
1 lb. ground pork
1 large sweet yellow onion, chopped
1 red bell pepper, chopped
4 cloves garlic, smashed, minced
1 tbls. ground cumin
2 tsp. dried oregano
1 tsp. ground coriander
1 tsp. ground cinnamon
1 tsp. salt
1 tbls. unsweetened cocoa powder
1/4 cup chili powder
2 cups Guinness or other stout beer
1 cup beef stock (beef broth may be substituted)
14 oz. can crushed tomatoes, undrained
14 oz. can diced tomatoes with jalapeños, undrained
15 oz. can black beans, drained, rinsed
15 oz. can red beans, drained, rinsed
In a dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add meat and brown (may need to be done in batches depending on size of pot) until no longer pink, approx. 5-7 minutes. Transfer to colander and drain. Set aside.
Add remaining oil to dutch oven, reduce heat to medium. Add onion and pepper and saute, stirring occasionally, until softened and onions just begin to turn golden brown, approx. 7 minutes. Add the garlic and all spices, stir until combined. Cook 1 minute longer.
Add the reserved ground meat, Guinness, beef stock, and tomatoes. Stir until combined, and bring to a boil. Reduce heat to a simmer, cover partially and let cook, stirring occasionally, for 1 hour. Stir in beans and continue simmering, uncovered, until slightly thickened, about 30 minutes.
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Jazz it up and serve with a choice of condiments like grated cheddar cheese, chopped onion, sour cream, and diced chiles.
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