Heat 1 tablespoon olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering. Add ground beef, and use a wooden spoon to break up beef into smaller pieces. Cook until no pink remains, 4-5 minutes. Use a slotted spoon to transfer the meat to a plate and set it aside. Discard all but 1 tablespoon of grease in the pot.
Reduce heat to medium-low and add the onion, bell peppers and jalapeño to the pot along with a pinch of salt and pepper. Sauté until softened, stirring occasionally, about 5 minutes. Stir in the garlic and sauté for 1 more minute.
Add in the tomato paste, chili powder, ground cumin, paprika and oregano. Stirring constantly, let the tomato paste darken and the spices get nice and toasty, about 1 minute.
Pour in the beer and use a wooden spoon to scrape up any browned bits that are stuck to the bottom of the pot.
Return the cooked ground beef to the pot, along with any juices. Add the tomatoes, beans, and beef or chicken stock and season with a teaspoon salt and a few pinches of pepper.
Bring to a boil. Reduce the heat to low and simmer, uncovered, stirring occasionally, about 40 minutes. Alternatively, transfer chili to a preheated 325ºF oven, patly covered, for 45 minutes to 1 hour.
Meanwhile, prepare any desired toppings like sour cream, diced avocado, thinly sliced scallions, and fresh cilantro leaves.
Ladle the chili into bowls and pile them high with your prepared toppings. Enjoy!
Notes
Chili powder: This is a large-batch chili recipe calls so it calls for a good amount of chili powder. If you buy a standard “chili” powder blend, it will likely not be very spicy. If you have “Chile” powder, with an “e” on the end, it is likely made from just dried, and ground, hot chiles and this powder will almost always be very spicy. If you are unsure how spicy your chili powder is, start with just 2 tablespoons, taste, and adjust accordingly.
Store leftovers: Once cooled, place leftover chili in an airtight container and refrigerate for up to 5 days.
To Freeze: Once cooled, place leftover chili in an airtight container and freeze for up to 2 months.
Reheat the chili: Reheat refrigerated chili on the stove top; add 1/2 cup water or broth and heat over medium heat until warmed through. Thaw frozen chili overnight in the refrigerator, then reheat on the stovetop; add 1/2 cup water or broth, and heat over medium heat until warmed through.
Leftover tips: A great idea for using your leftover game day chili is to tuck it into quesadillas, or spoon it over baked potatoes, or cheesy nachos. Yum!!