Quick Hot Chili

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 5 cloves garlic, chopped
• 2 tsp chili powder
• 1 teaspoon dried oregano
• 1 tbsp tomato paste
• 1-2 chipotle peppers in adobo sauce, coarsely chopped + 1 tablespoon jarred adobo sauce (optional)
• 450 g of ground beef
• 1 bottle (0.33 l) beer, such as lager
• 1 can (400 g) of canned chopped tomatoes
• 1 can (425 g) canned black beans, rinsed
• Diced avocado, grated cheese, cilantro leaves, chopped green onions and sour cream for serving (optional)

Preparation:

1. Heat the olive oil in a large heavy skillet over medium-high heat. Add the onion, garlic, chili powder, oregano, 1 teaspoon salt, and some freshly ground black pepper. Cook, stirring occasionally, until the onion is softened, 3 to 5 minutes. Add the tomato paste, chipotle sauce, and adobo sauce and cook for 1 minute. Add the ground beef and cook, breaking up any lumps with a wooden spoon, until no longer pink, about 3 minutes.
2. Add the beer and simmer until the liquid is reduced by about half, about 8 minutes. Add the tomatoes and beans and bring to a boil. Simmer, uncovered, stirring occasionally, until the chili thickens, about 10 minutes. Season with salt and pepper and serve with any toppings.