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1
In a 7 to 8 quart, heavy Dutch oven or soup pot, heat the vegetable oil over medium-high heat. Add the chopped onion and garlic, with a large pinch of kosher salt, and saute until softened. Add the ground meats and stir, breaking up the meat and cooking until the meat is no longer pink. (At this point, you can spoon out a little of the extra fat from the pot, if you like).
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2
Add the spices, stir to coat the meat, and cook an additional 2 minutes. Add the tomatoes, chicken stock, tomato paste, beer, and the 3/4 teaspoon salt. Simmer the mixture for about 1 1/4 hours, or until the consistency is to your liking. Add the drained beans, the minced chipotles and adobo sauce, and adjust the salt and pepper to taste.
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3
Cool and store in the refrigerator, or portion into freezer containers and freeze for future use. We like grated sharp shredded cheddar cheese, chopped red onions, and sour cream with our chili. It also makes great nachos, garnished with a little guacamole and cilantro. If you like a few more vegetables in your chili, feel free to add some chopped celery and bell pepper along with the onion and garlic. Adjust the spiciness with more or less chipotle chile.
