This recipe combines ground beef with tomatoes, kidney beans and pinto beans for a classic version of soup. I always serve it topped with sour cream, Cheddar cheese, avocado, jalapeños and with a side of either Fritos for dipping or chunks of warmed cornbread.
Heat a large, heavy bottomed pot over medium heat, add the olive oil and heat through. Toss the ground beef in the baking soda then add the beef to the pot.
Sauté until the meat is evenly browned, about 8 minutes. Add the onion and garlic and sauté until the onion is soft, about 6 minutes.
Add the tomatoes with their liquid and the beans to the pot, stirring to combine. Stir in the Worcestershire, chili powder, cumin, basil, oregano, thyme, beer and 1 cup of water.
Bring the mixture to a boil then lower the heat to medium-low and simmer, stirring occasionally, until the mixture has thickened, about 2 hours.
For serving:
Ladle the chili into warmed bowls, and top with a dollop of sour cream, Cheddar cheese, green onion, avocado and Fritos®.