Beef, Bean, and Hominy Chili with Cilantro Sour Cream

1. Browning the Beef

Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Add half of the ground beef and allow it to brown for about 7 minutes, then season with ½ teaspoon of salt and ¼ teaspoon of black pepper. Transfer the beef to a plate, leaving juices in the pot. Repeat with the remaining beef and another tablespoon of olive oil, and season again.

2. Sautéing the Vegetables

In the same pot, add the final tablespoon of olive oil, then the Spanish onion, red bell pepper, poblano or green bell pepper, and jalapeño pepper. Sauté for about 5 minutes until they start to soften. Stir in the finely chopped garlic and chili powder and cook for 2 minutes.

3. Combining Ingredients

Return the browned beef to the pot. Stir in the diced tomatoes, chicken stock, and dark beer. Mix in the drained hominy, pinto beans, and black beans. Add the dried oregano, bay leaf, and season with the remaining salt and black pepper. Bring to a simmer and cook for 1½ hours.

4. Preparing Cilantro Sour Cream

While the chili simmers, prepare the cilantro sour cream by mixing the sour cream with the chopped cilantro or chives in a small bowl.