MAKES ABOUT 6 CUPS
1 can of Everyday Chicken Broth
3 tablespoons vegetable oil
1 medium yellow onion, diced
5 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
2 teaspoons sweet paprika
1 teaspoon ground chipotle chile
1 ½ teaspoons dried oregano
kosher salt, to taste
¼ cup tomato paste
2 pounds ground beef
1 cup light beer
1 (15-ounce) can tomato sauce
1 lime, zested and juiced, plus wedges for serving
Sour cream, for serving
Grated cheddar, for serving
sliced green onions, for serving
Avocado, for serving
Heat the oil in a large saucepan over medium-high. Add the onion and cook until soft, 4 to 5 minutes. Add the garlic and cook 2 minutes more, then stir in the chili powder, cumin, coriander, paprika, chipotle, and oregano. Cook until fragrant, 1 to 2 minutes, then add the ground beef and cook, breaking it into smaller pieces with a wooden spoon, until browned, about 5 minutes.
Add the tomato paste and cook for 2 minutes, then stir in the beer and cook until reduced by half, 1 to 2 minutes. Stir in the broth and tomato sauce and bring to a simmer. Cook, uncovered and stirring occasionally, until thick, about 1 hour.
Remove from the heat and stir in the lime zest and juice. Season with salt and pepper.
To serve, divide among bowls. Top with sour cream, cheddar, green onion and avocado, with lime wedges on the side.