2 tablespoons olive oil
3 1/2 pounds ground chuck beef, ground for chili
Coarse salt and freshly ground pepper
1 large white onion, chopped
3 cloves garlic, finely chopped
1/2 habanero chile, seeded and very finely chopped
1/4 cup chile powder
1 tablespoon dried oregano
1 1/2 teaspoons ground cumin
1/4 teaspoon chipotle pepper
4 (14.5-ounce) diced fire-roasted tomatoes, coarsely chopped with their juices
1/3 cup chopped fresh cilantro, plus more for serving
1 (12-ounce) bottle amber beer
2 (15-ounce) cans kidney beans, drained and rinsed
Tortilla chips, for serving
Shredded cheddar cheese, for serving
Chopped tomatoes, for serving
Sour cream, for serving
Lime wedges, for serving
1. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Working in batches if necessary, add beef and cook until no longer pink, about 3 minutes. Season with salt and pepper; drain in a colander, discarding fat, and set aside.
2. Add remaining tablespoon olive oil to skillet and reduce heat to medium. Add onions, garlic, and habanero; season with salt. Cook until translucent, about 5 minutes.
3. Combine beef, onion mixture, chile powder, oregano, cumin, and chipotle pepper; stir to combine. Add tomatoes, cilantro, and beer. Divide evenly between two Solavore Sport Granite Ware pots. Cover, set in sun and cook for 5 hours. You may wish to use reflectors if you are getting a late start (noon or later) or there are passing clouds. (Chili may be frozen at this point and re-heated at a later date. Thaw completely before proceeding to next step.)
4. Add kidney beans and season with salt and pepper. Continue cooking for an additional hour or until beans are heated through. Garnish with cilantro and serve with desired toppings.