In a large heavy pot or Dutch oven, heat oil over medium-high heat. Add ground beef, season with salt and pepper, and break up into pieces. Add onion, peppers, carrots and continue to brown all ingredients until meat is almost cooked through.
Add spices and continue to cook for about one minute. Add tomato paste and stir until combined. Add beer and scrape any brown bits off the bottom of the pan. Add beans, tomatoes, and bay leaf. Bring to a boil and reduce to a simmer.
Continue to simmer uncovered for at least an hour, or until vegetables are tender. If desired, you can transfer the chili to a slow cooker and simmer it on Low until you're ready to serve it. If chili becomes too thick for your liking, add water or beef broth to thin it out a little.
Taste chili before serving. Add more salt and/or cayenne, as desired. Serve with your choice of toppings.
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Notes
Makes about 12 cups. A serving is one generous cupful.
You can use ground turkey (93% lean) instead of beef if you want. I like to do half beef and half turkey.
This recipe is very versatile. Add different beans, a different beer, no beer (sub beef broth), whatever you want! No carrots? Just omit them.
If you’re not feeding a crowd, this chili freezes GREAT!