2 tablespoons vegetable oil

1 1/2 pounds ground beef (85-percent lean)

1 tablespoon kosher salt

1 medium onion, small diced (about 1 1/2 cups)

1 large carrot, small diced (about 3/4 cup)

1 red bell pepper, small diced (about 1 cup)

3 cloves garlic, minced

One 6-ounce can tomato paste

Two 14.5-ounce cans diced fire-roasted tomatoes

One 14-ounce can black beans

One 14-ounce can garbanzo beans

One 14-ounce can pinto beans

2 1/2 tablespoons taco seasoning

1/2 teaspoon ancho chile powder

One 32-ounce box mushroom stock

16 ounces dark beer, left open for a little while

1 whole dried ancho chile

1 cup frozen edamame

1 ear corn, kernels removed (about 3/4 cup)

2 tablespoons creamy peanut butter

2 teaspoons liquid smoke

Freshly ground black pepper

Chai Spiced Grits (recipe)

Greek yogurt, for garnish

Fresh cilantro sprigs, for garnish


Total Time:  4 hr 35 min

Prep:  1 hr 20 min

Inactive:  10 min

Cook:  3 hr 5 min

Yield:  10 servings


Heat the oil in a Dutch oven or large pot over medium-high heat. Add the ground beef, sprinkle with 1 teaspoon of the salt and saute until just browned with a little pink left, about 5 minutes. Remove the meat to a plate and set aside.

To the same pan, add the onions and another teaspoon of the salt and saute until just translucent, about 3 minutes. Add the carrots and red peppers and saute 2 minutes. Add the garlic and cook 1 minute.

Add the tomato paste and cook, stirring, for 1 minute. Stir in the diced tomatoes and beans, mixing well. Stir in the taco seasoning and ancho chile powder and mix well. Add the beef back into the pot, pour in the mushroom stock and beer and bring to a simmer. Add the ancho chile--it will be large, but don't worry about this; after the chili is finished, you will remove it. Lower the heat to low and simmer for 2 hours. The longer this cooks the better it tastes.

Add the edamame and corn and cook an additional 10 minutes. Stir in the peanut butter and liquid smoke. Add the remaining 1 teaspoon salt and season with pepper. Fish out the ancho chile and discard.

Serve the chili over the Chai Spiced Grits and garnish with Greek yogurt and cilantro sprigs.


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