- 2 tablespoons canola or peanut oil
- 2 pounds ground sirloin
- 2 rounded tbsp. chili powder, such as Gebhardt's, or ground ancho chile powder
- 1 scant tbsp. (about a palmful) ground cumin 1
- 1 scant tbsp. (about a palmful) ground coriander
- 1 onion, finely chopped
- 4 cloves garlic, chopped
- 1-inch piece ginger, peeled and grated or minced
- 2 small red chile peppers, such as jalapeno or Fresno, seeded and chopped
- 1 tablespoon fish sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce or liquid amino
- Black pepper
- 2 tablespoons sun-dried tomato paste
- 1 cup light-flavored beer
- 2 cups beef stock
- 1 15 ounce can black or red beans, rinsed (optional)
- Brown rice tortilla chips, cooked rice or cooked soba noodles
- Toppings: Chopped cilantro, thinly sliced scallions, chopped hot pickled vegetables or jalapeno rings
In a Dutch oven or large cast-iron skillet, heat the oil over medium-high to high. Add the meat and cook, breaking up with a spoon, until browned, 5 to 6 minutes. Add the spices; stir until toasted, about 1 minute. Add the onion, garlic, ginger, chiles, fish sauce, Worcestershire and soy sauce; season with pepper. Cook, stirring often, until the onion softens, 6 to 7 minutes.
Add the tomato paste and stir 1 minute. Add the beer; cook until evaporated, 2 to 3 minutes. Stir in the stock. Simmer over low heat until the chili thickens, 5 to 7 minutes. Stir in the beans, if using. Cook until heated through, 2 to 3 minutes.
Serve with the chips, rice or noodles and the toppings.