Quick chili recipe with all the flavor of a slow-cooked chili con carne. My tricks for making the best chili.

1 teaspoonvegetable oil

520 gramsground beef

420 gramsonions (finely diced about 2 medium )

50 gramsPoblano chili (finely diced)

22 gramsgarlic (minced about 2 large cloves)

2 tablespoonschili powder

1 teaspoonground cumin

1/2 teaspoonground coriander seeds

1 cupstout

400 gramswhole stewed tomatoes (1 small can)

400 gramskidney beans (drained and rinsed, 1 small can)

2 tablespoonstomato paste

2 teaspoonsdark brown sugar

1 1/2 teaspoonssalt

1 teaspoonunsweetened cocoa powder

1/2 teaspoondried oregano

1/4 teaspoonground black pepper

Heat a dutch oven over medium high heat until hot. Add the oil and then the ground beef. Press the ground beef out so it forms a giant flat patty and let this cook until it forms a brown crust on one side.
Flip the patty over in sections using a spatula and let it brown on the other side. When the meat is cooked through and thoroughly browned, transfer it to a bowl and use the spatula to roughly break up the meat into bite-size chunks.
Remove all but 2 tablespoons of oil from the pot.
Add the onions, poblano chili, and garlic to the pot. Stir, to coat with oil and then turn down the heat to medium low. Cover and let the onions steam until translucent (about 10 minutes).
Uncover and saute until the onions until they have reduced to about 1/3 their original volume and are well caramelized (about 20 minutes)
Add the chili powder, cumin and coriander seed and continue frying the onions until the spices are very fragrant.
Add the stout and scrape up the browned bits off the bottom of the pan. Boil the mixture until it no longer smells like alcohol.
Add the stewed tomatoes, breaking them up as you add them. Then return the meat to the pot along with the beans, tomato paste, brown sugar, salt, cocoa powder, oregano and black pepper.
Bring to a boil and then turn the heat down to low. Cover and simmer for 20 minutes or until the meat is very tender.
Serve with shredded cheddar, sour cream, cilantro and minced red onions.