CLASSIC CHILI 💫 Once you make the chili recipe, you will never make another. This is the ultimate cozy Winter fair and perfect to pack in your cooler to take up for a ski getaway weekend, to serve on game day, or to throw in the crockpot to keep warm while gathering with friends outdoors. It’s just that good, and only gets better after a day or two in the fridge.

Serves 8

1 Tablespoon avocado oil

2 lbs. lean ground beef or dark meat turkey

2 Tablespoons chili powder

1/4 teaspoon ground cayenne pepper (omit if you don’t like spicy)

1 Tablespoon cumin

Kosher Salt and Black Pepper

1 medium onion, diced

1 red pepper, diced

1 poblano pepper, diced

1 jalapeño, seeded and membranes removed, minced (omit if you don’t like spicy)

2 cloves of garlic, minced

1 teaspoon dried oregano

1 teaspoon brown sugar

1 Tablespoon of chipotle in adobo, minced

1 Tablespoon tomato paste

1 15 oz can tomato sauce

1 28 oz can diced tomatoes

1 bottle of dark beer

1 cup of coffee

1 can pinto beans, drained and rinsed

1 can kidney beans, drained and rinsed

1 teaspoon apple cider vinegar

For Serving: sour cream, shredded white cheddar, sliced scallions

Heat oil over medium-high heat in a large heavy bottomed pot. Add ground meat and cook until browned and crumbly, about 7 minutes. Drain off all but 1-2 Tablespoons of grease. Add chili pepper, cumin and cayenne pepper, 1 Tablespoon of kosher salt and 1/2 teaspoon fresh ground pepper and toast the spices for two minutes over medium heat. Add the onions, red peppers, poblano peppers, jalapeños, garlic and oregano and sauté for 5 to 7 minutes until softened. Add the brown sugar and stir to combine. Then add Chipotle in Adobe and tomato paste and stir to combine. Sauté another two minutes to meld flavors. Add the tomato sauce, diced tomatoes, beer, coffee, pinto beans, kidney beans and an additional tablespoon of kosher salt, turn heat to high, and bring to a boil. Once it reaches a boil, reduce the heat to a simmer and cook for one hour uncovered, stirring every occasionally. en an hour, partially cover the pot and cook an additional 3 to 5 hours, stirring occasionally. Before serving, add the apple cider vinegar and additional salt and pepper to taste.

Serve with sour cream, shredded cheddar, scallions.