4 pounds ground beef
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
1 red bell pepper, diced
1 yellow bell pepper, diced
1 yellow onion, diced
1 tablespoon chili powder
1 tablespoon paprika
1 teaspoon cayenne
1 1/2 teaspoons ground cumin
1 1/2 teaspoons toasted ground coriander
1 teaspoon dried thyme
1 1/2 cups (12 ounces) Samuel Adams Boston Lager
1 cup whole, peeled, canned tomatoes and juices
1/2 cup tomato paste
3/4 cup drained red kidney beans
1/2 cup bottled chili sauce
1 teaspoon hot red pepper sauce, such as Tabasco
2 cups shredded cheddar cheese
1 cup sour cream
1 cup chopped scallions, white and light green part
In a large, deep pot, brown the meat over medium heat, stirring until no pink remains. Lift from the pot with a slotted spoon, and set aside. Discard the fat in the pot.
Add the oil and when hot, add the peppers, onion, chili powder, paprika, cayenne, cumin, coriander and thyme. Cook, stirring, for 4 to 5 minutes or until the spices are fragrant and the onions and peppers begin to soften.
Add the Samuel Adams Boston Lager, tomatoes and their juices and tomato paste, and bring to a simmer. Return the meat to the pot, and add the kidney beans and chili sauce. Stir in the hot pepper sauce, and season to taste with salt and pepper. Let the chili simmer for 45 minutes to an hour until thoroughly cooked and the flavors come together. Stir several times during cooking, and adjust the heat to maintain the simmer.
Serve the chili in bowls, with shredded cheese, sour cream and scallions for garnish.