INGREDIENTS

1. 1 1/2tablespoonsground cumin
2. 1tablespoonground coriander
3. 5lbsground chuck
4. 2tablespoonscanola oil
5. 2 1/2lbsonions, coarsely chopped
6. 1 1/2lbsred bell peppers, seeded, cut into 1/2-inch pieces
7. 1 1/2lbsyellow bell peppers, seeded, cut into 1/2-inch pieces
8. 2largejalapeno chiles, with seeds, chopped(about 1/3 cup)
9. 7tablespoonschili powder
10. 2teaspoons packed minced cannedchipotle chiles in adobo
11. 2 (28 ounce)canscrushed tomatoes in puree
12. 2 (15 ounce)canskidney beans, drained
13. 1 (12 ounce)bottledark beer(such as stout)
14. sour cream
15. choppedgreen onions
16. coarsely gratedextra-sharp cheddar cheese

DIRECTIONS

1. Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool.
2. Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes.
3. Heat oil in large skillet over medium-high heat. Add onions, all bell peppers, and jalapeños. Sauté until vegetables begin to soften, about 15 minutes.
4. Add mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chiles. Add crushed tomatoes, beans, and beer. Bring chili to boil, stirring occasionally.
5. Reduce heat and simmer 20 minutes, stirring often. Season with salt and pepper.
6. Ladle chili into bowls. Serve with sour cream, green onions, and cheese.

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