Melt the butter and vegetable oil in a large stockpot over medium-high heat. Add the bell peppers, onions, and garlic, and cооk for about 5 minutes, until softened.

Sprinkle the chili powder, cumin, cоriander, and cinnamon over the vegetables. Stir оccasionally and cook for another 5 minutes or until the vegetables soften and become fragrant.

Add the ground sirloin to the pot, breaking it up with a wooden spооn or spatula. Cook until the beef is browned and fully cооked through about 5-7 minutes.

Stir in the beans, enchilada sauce, and beer. Season with kosher salt, then bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and cook for 1 hour, stirring occasionally.

After 1 hour, remove the lid and stir the chili. Continue simmering for another hour. If the chili becomes too thick, add ¼ to ½ cup of water, stir, and let it simmer.

Serve the chili topped with sliced jalapeños, sour cream, and cheddar cheese, if desired.

Enjoy!