1chipotle pepper in adobo sauceminced (remove the seeds for less heat)
1teaspoonadobo saucemore or less to taste
114.5-ounce can fire-roasted (or regular) diced tomatoes
112-ounce bottle dark beer, such as Shiner Bock or Negro Modelo (or you may substitute beef broth)
2teaspoonsdried Mexican oregano
For serving: sour creamshredded cheddar/Monterrey Jack/Mexican-blend cheese, chopped fresh cilantro
Brown the ground beef in a large saucepan over medium-high heat until it is cooked through. Drain the grease and season with the salt and pepper to taste.
In a large slow cooker, combine the cooked ground beef, black beans, pinto beans, kidney beans, chiptole pepper, adobo sauce, garlic, diced tomatoes, beer, chili powder, cumin, coriander, Mexican oregano, and paprika.
Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Adjust the seasonings with additional salt and pepper, if desired. Serve with a dollop of sour cream, a pinch of shredded cheese, and a sprinkle of cilantro.
Serve with all your favorite toppings. Leftovers are a given and taste great!