Four-Alarm Rib-eye Chili Recipe | Valerie Bertinelli

Ingredients

• 2 tablespoons vegetable oil
• 1 1/2 pounds boneless rib-eye, excess fat trimmed, cut into 1/2-inch pieces
• 1 cup finely diced yellow onion
• 1 cup finely diced seeded poblano pepper
• 3/4 cup finely diced seeded red bell pepper
• 1/2 cup finely diced seeded Anaheim pepper
• 1 tablespoon minced serrano pepper with seeds
• 1 tablespoon minced garlic
• 2 teaspoons chili powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• Kosher salt
• 1 tablespoon tomato paste
• One 12-ounce bottle lager beer
• 1 tablespoon pureed chipotles in adobo
• One 28-ounce can crushed tomatoes
• Two 15-ounce cans pinto beans, drained and rinsed
• One 15-ounce can dark red kidney beans, drained and rinsed
• 1 cup frozen yellow corn kernels
• Sour cream or Greek yogurt
• Shredded Cheddar
• Thinly sliced scallions
• Cilantro leaves
• Tortilla chips