1 tablespoon vegetable oil
1 1/2 pounds ground chuck or ground dark-meat turkey
1 large onion, chopped - about 3 cups
1 teaspoon kosher salt, plus more to taste
1/2 cup tomato paste
2 garlic cloves, finely chopped
3 tablespoons premium chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried Mexican oregano
1 1/2 teaspoons unsweetened cocoa
1 cup dark beer
1 cup beef stock
1 14.5-ounce petite diced tomatoes with their liquid
2 14.5-ounce cans black or pinto beans, drained
Juice of 2 limes
Heat the oil in a large saucepan over medium-high heat. Stir in the ground meat and cook 5 minutes or until there are no traces of pink, stirring to break it up. Use a slotted spoon to transfer to a bowl.
Add the onion and salt to the pan and stir to coat in the drippings or heat a little more oil if the drippings are skimpy and the pan is dry; cook 5 minutes or until tender, stirring occasionally. Increase the heat to high; as soon as the onion begins to sizzle, stir in the tomato paste and cook for 30 seconds, stirring continuously. Stir in the garlic, chili powder, cumin, oregano, and cocoa powder. Cook for 1 minute, stirring continuously. Reduce the heat if the spices start to stick or scorch.
Add the beer and beef stock and stir to loosen the browned bits and glaze from the bottom of the pot. Return the meat to the pot. Stir in the tomatoes and beans and simmer 15 minutes. Cover tightly and transfer to Wonderbag for 2 hours.
To serve: Stir the lime juice into the chili. Split open the bags of Fritos to create bowls of sorts or divide the large bag of chips among serving bowls. Spoon the chili over the chips. Top with cheese, sour cream, and jalapenos, and serve at once.
Serve with: 8 individual packages or 1 large bag of corn chips, preferably Fritos
Toppings: Shredded cheese, sour cream, pickled jalapenos
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