Ultimate Chili

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  5 oz Pancetta, Cured Pork Belly
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  1.8 lbs 80/20 Ground Beef
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  1 Yellow Onion(110g)
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  1 Bell Pepper(119g)
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  1 JalapeñO Pepper(14g)
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  4 Garlic(12g)
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  1 Beer, Lager(355g)
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  1.5 cup Low Sodium Beef Broth
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  30 oz Canned Diced Tomatoes
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  30 oz Beans, Pinto, Canned, Drained
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  4 oz Green Chiles, Canned, Diced
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  1 Chipotle peppers in adobo sauce(7g)
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  1 tbsp Chili powder
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  1 tsp Paprika, Smoked
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  1 tsp Cumin, Ground
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  sea salt and freshly-cracked black pepper

Instructions

1. 1Heat a large stockpot over medium-high heat. Add the pancetta and sauté for 3 minutes, stirring occasionally, until the edges begin to crisp and render fat.
2. 2Add the ground beef to the pot and cook for 6–8 minutes over medium-high heat, stirring and crumbling with a wooden spoon, until no longer pink and browned throughout. Transfer the cooked meat to a clean plate with a slotted spoon, leaving 1 tablespoon of grease in the pot; discard excess fat if needed.
3. 3Add the onion, bell pepper, and jalapeño to the pot and sauté for 5 minutes over medium-high heat, stirring occasionally, until softened. Add the garlic and cook for 2 more minutes, stirring, until fragrant.
4. 4Pour in the beer and use a wooden spoon to scrape up any browned bits stuck to the bottom. Return the cooked meat to the pot, then add the beef broth, diced tomatoes, pinto beans, green chiles, chipotle peppers in adobo, chili powder, smoked paprika, and ground cumin. Stir to combine and bring to a simmer over medium heat, about 3–5 minutes.
5. 5Reduce heat to medium-low, cover, and simmer for 20 minutes, stirring occasionally, until flavors meld and the chili thickens slightly.
6. 6Taste and adjust seasoning with salt, pepper, chili powder, or cumin as needed.
7. 7Divide the chili evenly into 6 airtight containers while hot. Cool to room temperature before sealing and refrigerating for up to 5 days, or freeze for up to 3 months.