Steps
- 1
Brown ground beef in a large pot and drain off fat. Make sure to save 1/4 cup.
- 2
Return saved fat to ground beef over medium heat and add the onion, garlic, pepper, and chiles with a large pinch of kosher salt. Cook until onions are translucent.
- 3
Mix in spices and chipotle. Continue to cook for 5 minutes, stirring occasionally.
- 4
Add stout and brown sugar then cook for 5 minutes.
- 5
Add beef stock, tomato, and tomato paste. Turn burner to low and let simmer for at least 2 hours, stirring occasionally.
- 6
Serve as needed or cool completely and refrigerate for 12-24 hours. Chili always tastes better the next day.
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