Chipotle Chili

Heat Dutch oven over high heat. Add 1 tablespoon extra virgin olive oil and meat. Season the meat with grill seasoning and sear it up, browning and crumbling it. Transfer the meat to a plate, drain off the fat, and return the pot to the stove. Reduce heat to medium and add the remaining extra virgin olive oil. Add the onions and start to sweat them. After 2 or 3 minutes, add the garlic. Once the onions and garlic have been working for a few minutes, add the meat back. Season with green chiles, chipotle in adobo, cumin, chili powder, paprika, kosher salt, black pepper, hot pepper sauce, and Worcestershire sauce. Add in beer to deglaze the pot, scraping up all the pan bits. Reduce the beer by half, about 5 to 7 minutes. Add the tomatoes and stock and simmer for flavors to combine. Adjust seasonings to taste as chili simmers. If chili reduces too much, add more beef stock.

Optional add-ons: sharp cheddar cheese, cilantro, sour cream, avocado.

Variations: add black or kidney beans when you add in the tomatoes and beef stock.