Chipotle Beef Chili

Ingredients

• 1  bay leaf 
• 1 teaspoon pepper black freshly ground
• 28 ounce beef broth canned
• 15 ounce kidney beans rinsed drained canned
• 15 ounce pinto beans rinsed drained canned
• 28 ounce canned tomatoes diced canned
• 31 servings garnishes: cheddar cheese sour grated
• 2 tablespoons chili powder 
• 3  chipotle peppers in adobo sauce minced
• 0.3 teaspoon basil dried
• 4  garlic cloves minced
• 1 pound ground beef drained
• 2 teaspoons ground cumin 
• 2 tablespoons olive oil 
• 1  bell pepper diced green red cored seeded
• 1 teaspoons sea salt 
• 2 tablespoons tomato paste 
• 0.3 cup worcestershire sauce 
• 1 large onion yellow chopped

Equipment

• sauce pan
• dutch oven

Directions

1. Heat oil in a large heavy saucepan or Dutch oven over medium heat; add onion. Reduce heat to low, and cook, stirring occasionally, 10 minutes or until tender.
2. Add bell pepper, and cook 5 minutes.
3. Add chipotle pepper and garlic; cook about 1 minute.
4. Add beef and next 5 ingredients. Stir in beer, and simmer about 2 minutes. Stir in Worcestershire sauce and next 4 ingredients. Bring to a low boil, and reduce heat to low. Simmer, uncovered, 30 minutes.
5. Add beans, stir, and continue to simmer 10 minutes or until liquid has reduced slightly.
6. Remove bay leaf.
7. Garnish, if desired.