1. Heat olive oil over medium-high in a large heavy bottomed stock pot. Add onions and garlic and cook about 3 minutes, until the garlic is fragrant. Season with salt and pepper. Continue to cook onions and garlic until softened, about 5 minutes. Add carrots, celery, peppers and srano chiles and season with salt and pepper. Cook until the vegetables become soft but retain their shape, about 10 minutes.
2. Meanwhile, heat a large sauté pan over medium high heat. Add beef and break up with a fork. Add 1/4 cup of the vegetables to the beef to add flavor while cooking. Season beef with salt and pepper. Cook until beef is nicely browned, about 5-7 minutes. With a slotted spoon add the beef to the large pot of vegetables, discard the excess fat.
3. Mix in the chili powder and cumin and cook until fragrant and the vegetables and beef are coated in seasoning. Add beer and cook until the liquid is reduced by half, scraping up any brown bits from the bottom of the pan. Add chipotle, adobo sauce and tomatoes and bring to a boil. Stir in the beans and transfer the chili to the slow cooker. Simmer on low for 4-5 hours. Serve chili with sour cream, cheese and cilantro.

Ingredients

• 1/4 Cup olive oil
  
• 2 small onions, diced
• 4 cloves garlic, minced
• Kosher salt, To Taste
• Black peppercorns, freshly ground, to taste
• 2 large carrots, diced
• 5 stalks celery, diced
• 2 green bell peppers, seeded and diced
• 1 red bell pepper, seeded and diced
• 1 poblano pepper, seeded and diced
• 2 serrano peppers, minced
• 2 pounds ground beef
• 1/4 cup chili powder
• 1 tablespoon cumin
• 1 cup dark beer, (if gluten free, replace with
  chicken stock or water)
• 2 chipotle peppers in adobo, roughly chopped,
  plus two tablespoons of adobo sauce
• 2 (28 ounce) cans Diced Tomatoes
• 1 (14.5 ounce) can Stewed Tomatoes
• 2 (14.5 ounce) cans red kidney beans,
  drained and rinsed
• 1 (14 ounce can) black beans, drained and rinsed
• Sour cream, for topping
• Cheddar, grated
• Cilantro, chopped

1. Chili: In a large saucepan (or 4qt oven safe skillet if you’re making the cornbread topping) on medium heat, sauté the onions and garlic in the olive oil until onions are translucent.
2. Add the remainder of the chili ingredients and simmer anywhere from 45 minutes to 2 hours depending on the time you have.
3. Topping:While the chili is cooking, preheat oven to 425ºF
4. Lightly oil a 9x13 inch baking dish (or alternatively just make chili in 4qt oven safe skillet) and set aside.
5. In a large bowl, stir well the cornmeal, flour, sugar, baking powder, and salt.
6. In a separate bowl, whisk together milk, egg, and oil.
7. Pour the milk mixture into the cornmeal mixture and stir just until everything is moistened.
8. Transfer chili to baking dish (or keep in oven safe skillet), sprinkle it with cheddar cheese and then carefully pour the cornbread batter over the chili and cheese, and spread it around until the surface is covered.
9. Transfer baking dish/skillet to oven and bake for 25 minutes or until the cornbread is golden in color.

Ingredients

• 2-3 large onions, chopped
• 6-10 garlic cloves, chopped (amount to taste)
• ½ cup of any dark stout or porter beer of your choice
• 3-4 tbsp olive oil
• 1lb / 2cups ground beef
• 2 28oz cans of diced tomatoes (fire roasted if you like that)
• 1 6oz can tomato paste
• 1-2 19oz can of beans of your choice: black / kidney / pinto, (amount to taste)
• 3-4 12oz cans corn niblets, drained (amount to taste)
• 2 4oz cans of pickled green chilis
• 2-5 fresh diced jalapeño, seeds removed (amount to taste)
• 2-3 tsp salt (amount to taste)
• 3 tbsp unsweetened cocoa powder
• 4 tbsp molasses
• 1-2 tsp ground cumin (amount to taste)
• 1-2 tsp dried oregano (amount to taste)
• 1 tsp chili powder
• 2 tsp ground cinnamon
• 2-4 tsp garlic powder (amount to taste)

Topping

• 1 ½ cups of milk
• 1 ½ cups of AP flour
• 1 ½ cups of cornmeal
• ¼ cup brown sugar
• 4 tbsp baking powder
• 1 tsp salt
• 1 large egg
• ¼ cup cooking oil
• 1 cup shredded cheddar cheese