2x tablespoons extra-virgin olive oil
1x onion, chopped
5x cloves garlic, chopped
2x teaspoons chili powder
1x teaspoon dried oregano
Kosher salt and freshly ground black pepper
1x tablespoon tomato paste
1x to 2x chipotle chiles in adobo, coarsely chopped, plus 1 tablespoon sauce
1x pound Hungry Herd ground beef
1x 12-ounce bottle beer, such a lager
1x 14.5-ounce can of diced tomatoes
1x 15.5-ounce can of black beans, rinsed and drained
Diced avocado, shredded cheese, cilantro leaves, sliced scallions, and sour cream, for serving, optional
Heat the olive oil in a large heavy skillet over medium-high heat. Add the onions, garlic, chili powder, oregano, 1 teaspoon salt, and a few grinds of pepper. Cook, stirring occasionally until the onion is soft, 3 to 5 minutes. Stir in the tomato paste, the chipotle chiles, and sauce, and cook for 1 minute. Add the beef and cook, breaking it up with a wooden spoon, until no longer pink, about 3 minutes.
Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes and beans and bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes. Adjust the seasoning with salt and pepper and serve with desired assorted toppings.