Ingredients
1 pound ground beef
2 medium onions, coarsely chopped
3-5 ancho chilies (to taste)
2 tbsp canola oil
kosher salt
1 canned chipotle pepper in adobo sauce, diced.
1-2 tsp adobo sauce (from can)
2 15 oz. cans fire roasted diced tomatoes
2 15 oz. cans kidney beans
3 bay leaves
1 tsp thyme
6 oz. beer
Grated cheese (for serving)
Preparation
Brown ground beef in large saucepan over medium heat, adding salt and pepper to taste. Remove from pan and drain. While beef is browning, toast anchos in a dry skillet over medium heat. Remove when anchos are soft and pliable. Chop into a medium dice. In the saucepan, saute onions in oil with about half of the diced anchos. Add about 1/2 tsp salt. Cook onions until halfway translucent, about 8-10 minutes. Add thyme. When thyme becomes fragrant, add remaining ingredients. Increase heat to high and bring to a simmer. Lower heat to maintain simmering until all the ingredients are happy (about 20-30 minutes. Serve garnished with grated cheese.
