Chili with beef and beans

Ingredients:

Chile

• 2 tablespoons of vegetable oil
• 700 g boneless ribeye steak, trim off excess fat and cut the meat into 1 cm pieces.
• 1 cup finely chopped yellow onion
• 1 cup finely chopped poblano pepper, seeded
• 3/4 cup red bell pepper, seeded and finely diced
• 1/2 cup seeded Anaheim pepper, finely diced
• 1 tablespoon crushed serrano pepper with seeds
• 1 tbsp. minced garlic
• 2 tsp chili powder
• 0.5 tsp ground coriander
• 0.5 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 tbsp tomato paste
• 1 bottle (0.33 l) of light beer
• 1 tablespoon pureed chipotle peppers in adobo sauce
• 1 can (800 g) of canned crushed tomatoes
• 2 x 14 oz cans pinto beans, rinsed
• 1 can (425 g) kidney beans, rinsed
• 1 cup frozen corn kernels

Toppings

• Sour cream or Greek yogurt
• Grated cheddar
• Thinly sliced ​​green onions
• Coriander leaves
• Tortilla chips

Preparation:

1. Heat oil in a medium Dutch oven over medium-high heat. When hot, add the meat and cook until browned on all sides, 4-5 minutes. Transfer to a baking sheet and reduce heat to medium.
2. Add the onion, poblano, bell, Anaheim, Serrano peppers, and garlic to the pot and cook until softened, 5 minutes. Add the chili powder, coriander, cumin, cayenne, and 1 teaspoon salt; cook for another 2–3 minutes to toast the spices. Then add the tomato paste; cook, stirring, for 2 minutes to toast and incorporate the tomato paste into the vegetables.
3. Add the beer and stir, scraping up any browned bits. Bring to a boil and cook until the liquid is reduced by half, 5 minutes. Add the chipotle puree, tomatoes, whole beans, corn, and ribeye.
4. Bring the chili to a boil and simmer, partially covered, for 30 minutes, until thickened and the meat is very tender. Season with salt to taste. Serve with your choice of toppings.