1 tbsp vegetable oil
1 lb ground beef
2 onions, diced
poblano chili, diced
2 garlic cloves, minced
2 tbsp chili powder
1 tsp ground cumin
1/2 tsp ground coriander
1 cup stout
1 can stewed tomatoes
1 can kidney beans
2 tbsp tomato paste
2 tsp dark brown sugar
1 1/2 tsp salt
1 tsp unsweetened cocoa powder
1/2 tsp dried oregano
1/4 tsp black pepper
Heat oil in a large pot and add the ground beef.
Break up the ground beef and flatten so it forms a flat patty. Cook until browned on one side. Flip the patty and brown on the other side.
Transfer meat to a separate bowl and break up the meat into chunks. Pour out excess oil until about 2 tbsp of oil remains.
Add the onions, chili and garlic to the pot. Stir and cook covered on medium low until the onions are translucent. This should take about 10 minutes.
Uncover and saute the onions until reduced and caramelized, 20 minutes or so.
Add the chili powder, cumin, coriander and fry the onions until fragrant. Add the stout and scrape the bottom of the pan. Boil until the mixture no longer smells like alcohol.
Add the stewed tomatoes and break them up. Re add the meat, beans, tomato paste, brown sugar, salt, cocoa powder, oregano and black pepper. Stir to combine and bring to a boil, then turn the heat to low and cover.
Simmer for at least 20 minutes or until meat is tender.
Serve in bowls and sprinkle with your choice of cheddar, sour cream or cilantro.