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1 kg european cut chuck roast or boneless bottom blade steak

3 (1320ml) cans Guinness Irish stout (or other dark beer)

1 (900ml) beef broth

1 (540ml) can black beans

1 (540ml) can white beans

2 (1080ml) cans red beans

1 (186ml) can chipotle peppers in adobo sauce, chopped

1 (650ml) jar fire roasted tomato and garlic sauce

1 onion, chopped

1 red bell pepper, chopped

2 garlic cloves, minced

2 tablespoons Woschesterchire sauce

1 cup (250ml) frozen whole kernel corn, boiled

1 dash of Maggie seasoning

1 dash of liquid smoke

1 tablespoon jamaican all spice

1 teaspoon achiote/sumac paste

5 bay leaves

Salt

Pepper

1 tablespoon green adobo (with cumin)

Shredded cheddar for topping (optional)

Light sour cream for topping (optional)

Chopped green onion for topping (optional)

2 avocados, sliced or mashed (optional)

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1. Place steak in large slow cooker along with beef broth, veggies, tomato sauce, the bay leaves and 1 can of Guinness; make sure the steak is covered with the mixture.

2. Cover and slow cook on low for 4-6h or until the steak starts to fall apart on a fork.

3. Add in red beans, Woschesterchire sauce, Maggie seasoning, achiote paste, and all spice.

4. Chop the canned chipotle peppers (you may remove the seeds for less heat), add to the pot and slow cook on high for 1 hour.

5. Add in the rest of the beans and the rest of the beer. Let simmer uncovered for 1 hour or until the beans are fully cooked.

6. Strain and add in your cooked corn. Salt and pepper to taste.

7. Serve chili and top with shredded cheddar cheese, light sour cream, avocado slices or guacamole, chopped green onion or any mix of them if desired.

May be eaten with arepas, corn tortilla chips(Tostitos), white rice, or wheat tortillas.

Inspired by Joylovefood's recipe.