Grandma's Famous Chipotle Chili

While this has become a new favorite for football Sundays, it is neither from my grandma nor particularly famous.  I took it as a good sign when I heard it recommended to other friends as both "grandmas" (always a mark of approval) and "famous" (which no one wants to miss out on)!

This is also a great recipe to double-- even with only 2 eaters-- as it freezes well.

Grandma's Famous Chipotle Chili
2 Tbsp olive oil
1 onion, diced
1 bell pepper, cored, seeded and diced (we've used green lately as they're cheaper)
3 chipotle peppers in adobo sauce, minced (don't skimp, but don't overdo-- I've used in entire can in the name of love for heat and ended up with an inedible chili!)
4 garlic cloves, minced
1 lb ground hamburger, browned and drained (original calls for ground round or chuck)
2-3 Tbs chili powder
1-2 tsp sea salt
2-3 tsp ground cumin
1 tsp pepper
1/4 tsp dried basil
1 12 oz bottle dark beer
1/4 cup Worcestershire Sauce
1 28 oz can diced tomatoes
2 Tbsp tomato paste
2 14 oz cans chicken or beef broth
1 bay leaf
1 15 oz can pinto beans, rinsed and drained
1 15 oz can kidney beans, rinsed and drained
sour cream, garnish
cheddar cheese, grated, garnish
crackers, garnish

Heat oil in stock pot over medium high heat, add onion. On low heat, cook 10 minutes or until tender, stirring occasionally. Add bell pepper and cook 5 more minutes.

Add chipotle peppers and garlic and cook 1 more minute.

Add beef, chili powder, salt, cumin, pepper, and basil and simmer 2 minutes.

Stir in Worcestershire sauce, tomatoes and paste, broth, and bay leaf. Bring to a low boil then reduce heat to low. Simmer with out a cover on for 30 minutes or until you're 15 minutes away from mealtime.

Add beans and simmer 10 more minutes until beans are heated through. Remove bay leaf and serve.