2 tablespoons olive oil
1 yellow onion, chopped
2 cloves garlic, minced
1.5kg trimmed chuck roast, cut into ¼ inch cubes
2 tablespoons chile powder
1 teaspoon ground cumin
3 tomatoes, seeded and chopped
2 chipotle chiles in adobo, chopped
1 jalapeno chile, seeded and chopped
1 tablespoon tomato paste
1 cup beef broth
1 cup dark beer
1 470g can red kidney beans, drained and rinsed
Salt and freshly ground black pepper
In a large frying pan over medium-high heat, warm the olive oil. Add the onion and saute until softened, 3-5 minutes. Add the garlic and cook for 1 minute. Working in batches if necessary, add the beef cubes and cook, turning occasionally, until browned on all sides, about 10 minutes. Stir in the chile powder and cumin and cook, stirring frequently, until fragrant, about 2 minutes.
Transfer the beef mixture to a slow cooker. Add the tomatoes, chipotle chiles, jalapeno chile, tomato paste, broth, beer and beans, Season with salt and pepper and stir well. Cover and cook until the beef is tender, 8 hours on the low-heat setting. If the sauce is too thin, uncover, set the temperature to high, and continue to cook for up to 30 minutes.
Spoon the chili into warm bowls and serve at once.