Stick-to-Your-Ribs Chili

In a large nonstick frying pan over medium-high heat, warm 1 tablespoon of the vegetable oil. Add half of the meat and brown, stirring occasionally, until no pinkness remains, 5-7 minutes. Transfer to a colander placed over a bowl to drain off the fat. Brown the remaining meat in another tablespoon of the oil, then drain it. Set aside.

In a 6-qt pot over medium heat, warm the remaining 3 tablespoons oil. Add the onions and saute, stirring occasionally, until softened, 5-8 minutes. Add the jalapenos and saute for 1 minute longer. Add the garlic, cumin, oregano, coriander, cinnamon and chili powder and stir until combined. Cook for 1 minute longer.

Add the reserved beef, the beer, beef stock and tomatoes and their juices and bring to a gentle simmer. Reduce the heat to medium-low, cover partially and simmer, stirring occasionally, for 1 hour.

Stir in the beans and continue simmering, uncovered, until slightly thickened, about 30 minutes. Add the salt and stir until blended.

TO SERVE: Ladle the chili into warmed individual bowls. Arrange small bowls of sour cream, salsa, Cheddar cheese and chopped onion alongside, for diners to add as desired.