Chili Beans

3 lbs any combination of ground beef, pork, chorizo or Italian sausage, etc.
1 large yellow onion, diced
1-2 red or green bell peppers, diced
8 cloves garlic, minced
3-5 jalapeno peppers, seeded and minced
1/2 cup chili powder
2 tbsp ground cumin
2 tbsp fresh oregano, minced (substitute 1 tbsp dried)
2 tsp ground coriander
1-2 tsp smoked, crushed pepper (cayenne, chipotle, paprika depending on heat tolerance)
1 tbsp unsweetened, dark cocoa powder (optional)
1 dark beer
1 1/2 cup beef or bone broth
1-28 oz can fire roasted, diced tomatoes
2-15 oz cans of beans (black, pinto or kidney or a mix)
salt and pepper to taste

TOPPINGS:
shredded sharp cheddar cheese
picked jalapeno or Hungarian hot wax peppers
seasoned or regular oyster crackers
cilantro

In a large soup pot over medium-high heat, add a little oil. Crumble 1/3 of the ground meat and cook until browned. Remove to a colander sitting on a plate. Continue with the remaining meat until all is browned and in the colander.

Drain off all but about a tablespoon of oil. Leave meat bits in pot. 

Add onion, peppers, garlic to to pot, stirring to remove browned meat bits until vegetables are softned and starting to brown, 4-5 minutes.

Stir in chili powder, cumin, oregano, coriander, crushed pepper and cocoa powder and cook stirring constantly until fragrant, 1 minute. Add beer to deglaze the pot.

Return meat to pot and add tomatoes and broth. Simmer stirring occasionally for 50-60 minutes. Keep an eye on liquid lever. Add additional liquid if needed.

If you want to freeze a portion of the chili, remove half to a glass bowl to cool, and only add one can of beans to to pot. Otherwise, add both cans of beans and cook an additional 5 minutes to thoroughly warm beans.

Add your choice of toppings and enjoy! Fantastic with Cast Iron Skillet Cornbread.

If you freeze a portion of the chili before adding beans, thaw it out in the refrigerator for a day, then add to pot with a little liquid and bring to a boil. Add a can of beans and continue to cook another minute or so until beans are hot.

To make this recipe more keto-friendly, omit or reduce beans by half depending on your tolerance for carbs. Drizzle each serving with 1/2 tbsp MCT or olive oil.