For The Chili:
yellow onions chopped
2 medium onions
salt and pepper
or 1 teaspoon dried
lean ground beef
or ground turkey
cans kidney beans
drained & rinsed
can fire roasted diced tomatoes
about 1 1/2 bottles
Shredded cheddar cheese
Fresh or jarred jalpenos
Heat the oil in a large pot. Add the onions and season with ½ teaspoon salt and pepper. Cook on medium high heat, stirring occasionally, until softened, about 6 minutes.
Stir in the garlic and oregano and cook for 1 more minute.
Add chili powder, cumin, coriander, and cayenne, and stir for about 1 minute.
Add the ground beef and another ½ teaspoon salt & pepper. Break the meat into small pieces with a spatula, and cook for 8 minutes or until meat is no longer pink.
Stir in the kidney beans, diced tomatoes and the tomato paste, and bring to a simmer. Mix in the stout beer, molasses, brown sugar, and final 1/2 teaspoon salt and pepper and return to a simmer.
Serve with shredded cheddar cheese, chopped green onions, cilantro, sour cream and jalapenos.
The flavors continue to develop as the chili sits, so you can make it a day or two in advance.