2 tablespoons canola oil
1 medium yellow onion, chopped
1 large sweet red pepper, stemmed, seeded, and chopped
2 jalapeño peppers, stemmed, seeded, and chopped
4 cloves garlic, minced
1/2 tablespoon brown sugar
1 pound ground beef
1 1/2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons chopped fresh oregano leaves
1 teaspoon smoked paprika
1 teaspoon celery seeds
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1/2 (12 oz) bottle beer, preferably porter or stout
1 1/2 cups canned diced tomatoes
1 tablespoon tomato paste
1 tablespoon chipotle peppers in adobo sauce, chopped
1 1/2 cups low-sodium beef broth
1 bay leaf
1 (15.5 oz) can canned red kidney beans, drained and rinsed
1 cup frozen yellow corn kernels
salt, to taste
black pepper, to taste
1 avocado, chopped
1/4 cup sour cream
1/2 cup chopped fresh cilantro
1 lime, to serve on the side, cut into wedges
Step 1. In a 5.5-qt Dutch oven or a soup pot, heat up the canola oil over medium heat.
Step 2. Add the yellow onions to the Dutch oven; cook for 8 minutes or until the yellow onions are lightly browned; stir occasionally.
Step 3. Add the sweet red peppers, jalapeño pepper, garlic, and brown sugar; cook for 3 to 5 minutes; stir occasionally.
Step 4. Push the vegetables to the side; add the ground beef; cook for 5 minutes or until it is no longer pink. Break it into small pieces while cooking.
Step 5. Add the chili powder, ground cumin, fresh oregano leaves, smoked paprika, celery seeds, ground coriander, and cayenne pepper; mix well.
Step 6. Add the beer slowly, deglaze while scraping the bottom of the pot.
Step 7. Add the canned diced tomatoes, tomato paste, and chipotle peppers in adobo sauce; cook for 2 minutes.
Step 8. Add the low-sodium beef broth and bay leaf; bring it to a boil on high heat.
Step 9. Add the canned red kidney beans and frozen yellow corn kernels; bring it to a boil again. Lower the heat and allow it to simmer for 5 minutes or until the yellow corn kernels are cooked through.
Step 10. Adjust for salt and pepper. To serve, top with the avocados, sour cream, and fresh cilantro. Serve the lime wedges on the side.