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| ground beef chunck | 500g |
| unsalted butter | 2 tbsp |
| medium onion (grated) | 1 |
| cloves garlic (minced) | 2-4 |
| dried oregano | 1 tsp |
| Salt | adjust |
| chipotle chiles packed in adobo, finely chopped | 1 |
| anchovy fillets, mashed to a paste with fork | 1 |
| chili paste or chili powder | 1/4 cup paste or 3 tbsp powder |
| ground cummin | 1 tbsp |
| tomato paste | 1/4 cup |
| chopped tomatoes | 1 can (400g) |
| Red kidney beans | 1 can (400g) |
| low-sodium chicken stock or water | 1/2 cup |
| cornmeal | 2 tbsp |
| whiskey | 2 tbsp |
| black pepper | 适量 |
| #Garnishes as desired |
Melt the butter in a large Dutch ovenn over medium-high heat. Add the onions, garlic, oregano, and a pinch of salt and cook, stirring frequently until the onions are light golden brown, about 5 minutes. Add the chipotles, anchovies, chile paste, and cumin and cook, stirring, until aromatic, about 1 minute. Add the tomato paste and cook, stirring until homogeneous, about 1 minute.
Add the ground beef and cook, using a wooden sppon to break up the beef into pieces and stirring frequently, until no longer pink(do not brown the beef), about 5 minutes. Add the tomatoes, beans, stock, and cornmeal and stir to combine. Bring to a boil, reduce to simmer, and cook, stirring occasionally, until the flavors have developed and the chili is thickened, about 30 minutes.
Stir in the whiskey, is using. Serve with some or all of the suggested garnishes.
Serve the chili with grated cheddar cheese,sour cream, chopped onions, spring onions, sliced green chilli, diced avocado, or chopped coriander, along with corn chips or warmed tortillas.
