1 tbsp. vegetable oil
2 lbs. lean ground beef
2 onions, chopped
6 garlic cloves, chopped
1 tsp. salt
1/2 tsp. black pepper
4 tbsp. chili powder
2 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. cayenne pepper
2 tbsp. cornmeal
2 cups beef broth
2 chipotle peppers with 1 tbsp. adobe sauce, chopped
2 tbsp. tomato paste
1 28-oz. can crushed tomatoes with juice
2 3-oz. cans green chiles, drained and chopped
1 large bay leaf
1 15.5-oz. can pinto beans or black beans
1 tbsp. sugar
1 c. pumpkin beer (such as Shipyard) or lager beer or water
Heat the oil in a large Dutch oven. Add the meat, onions, and garlic, sprinkle with the salt and pepper, and cook, stirring to break up large clumps, until the meat loses its pink color, about 10 minutes. Add the chili powder, cumin, oregano, cayenne, cornmeal and cook, stirring, for 2 minutes.
Stir in 1 cup of beer or water along with the broth, chipotle peppers with adobe sauce, tomato paste, tomatoes, chiles, and bay leaf.
Bring to a boil, reduce the heat to low and simmer, covered for 30 minutes. Add the beans and sugar and continue to simmer, uncovered, for about 20 minutes, until the flavors are blended and the chili is quite thick.
Discard the bay leaf and adjust the seasonings before serving.