The herbs and spices used here give this chili a smoky warmth and depth of flavor you haven’t had before.  Serve with a variety of different condiments; anything from chopped cilantro, cheddar or Monterey jack cheese, red or yellow bell peppers, sour cream, yogurt, chopped scallions, thinly sliced jalapenos, chopped green or black olives to......?  The only limit is your imagination.

Chipotle Brown Chile Peppers, Cumin Ground, Hot Chili Powder, Oregano Greek, Saigon Vietnamese Cinnamon Ground

1 teaspoon olive oil
1 Spanish onion, chopped
4 garlic cloves, chopped
1 pound beef stew meat, cut in 1 inch cubes
2 - 4 tablespoons hot chili powder
2 tablespoons dried oregano greek
1 teaspoon cumin ground
1 teaspoon Saigon Vietnamese Cinnamon Ground
1 12 ounce bottle beer (any kind will do)
2 dried chipotle brown chile peppers, chopped
1 cup water
1 28 ounce can crushed tomatoes
2 16 ounce cans dark red kidney beans, drained and rinsed
Kosher salt and black pepper to taste

Place a large casserole over medium heat and when it is hot, add the oil.  Add the onion and garlic and cook until golden, about 5 minutes.  Add the beef, herbs and spices and cook until the beef is coated and well browned.  Remove any excess fat from the casserole.  Add the beer, chipotles and water and cook for about 1 hour or until the beef is tender.  Do not let it boil.  Add the tomatoes and beans and cook 1 hour.  Add salt and pepper to taste.

Yield: Serves 4 with leftovers
Level of Difficulty: 2
Time: 2 1/2 hours