2poundsbeefcut into ¼ inch cubes or coarsely ground (generally called chili grind)
1 - 2tablespoonsolive, avocado or, grapeseed oil
1 ½cupsdiced onionabout 1 large
1teaspoonminced garlicabout 2 large cloves
11-pound container Pico de Gallo
16-ounce can tomato paste
112-ounce bottle dark amber beer (like Negra Modelo)
1cup beef brothor as needed
¼ to ½cupgood quality chili powderI used the full ½ cup
1 ½teaspoonsdried oregano
1 ½teaspoonscumin powder
1teaspoonchipotle chili powderor to taste
½teaspooncayenne pepperor to taste
Salt and pepper
215-ounce cans black beans, rinsed and drained
115-ounce can pinto beans in chili sauce, undrained
Grated cheddar cheese
Diced red onion
In a deep pot or Dutch oven heat the oil over medium-low heat; add the meat along with a large pinch of salt; cook, stirring to break it up until it is no longer red; add the onion and garlic, sauté together for about 3 minutes, then add the pico de gallo and cook for 3 minutes longer. Stir in the tomato paste and stir it in well; then add the beer. Allow the beer to cook until it is no longer foaming; then add enough beef stock to cover the meat by about ½ inch. Stir in the chili powder, oregano, and cumin. Lower the heat to simmer, and simmer for 2 hours. If uncovered, check often to ensure the meat remains covered, adding beef broth as needed. After 2 hours, add the beans, taste and adjust for seasonings; cook for ½ hour to 1 hour more. Serve in bowls with optional toppings if desired.
If cooking in a crock-pot or slow-cooker, after cooking the meat and vegetables, transfer to your crock-pot and add the balance of the ingredients, excluding the beans. Cook on low for 6 - 8 hours, add the beans and cook 1 hour longer.
If you want to cook this in the oven, after all the ingredients are in the pot, place in a 325°F oven for 2 hours, add the beans, stir and cook an additional hour.