BLL's what you've been missing:
1 1/2 pounds red bell peppers, seeded, cut into 1/2-inch pieces2 large jalapeño chiles with seeds, chopped 2 28-ounce cans crushed tomatoes with added pureeChopped green onions*Available in the Latin foods section of some supermarkets and at specialty foods stores and Latin markets.Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool.
Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes. Heat oil in large skillet over medium-high heat. Add onions, all bell peppers, and jalapeños. Sauté until vegetables begin to soften, about 15 minutes. Add mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chiles. Add crushed tomatoes, beans, and beer. Bring chili to boil, stirring occasionally.
Can be made ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated up to 2 days . Rewarm over medium-low heat.
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