Ingredients

1 tablespoon olive oil

2 onions, chopped

2 bell peppers, cut into 1/2 inch pieces

2 cloves garlic, chopped

2 pounds ground beef

1 6-oz can tomato paste

.25 cup chili powder (one whole bottle)

2 teaspoons ground cumin

1 12-oz bottles lager beer

2 19-oz cans kidney beans, rinsed

1 28-oz can diced tomatoes

kosher salt & black pepper

suggested toppings: sour cream, radishes, scallions, avocados, jalapenos, cilantro, cheese, toasted pumpkin seeds

Preparation

  1. Heat the oil in a large pot over medium-high heat. Add the onions, bell peppers, and garlic and cook, stirring occasionally, until soft, 6 to 8 minutes.
  2. Add the beef and cook, breaking it up with a spoon, until no longer pink, 5 to 7 minutes. Add the tomato paste, chili powder and cumin and cook, stirring, for 2 minutes.
  3. Add the beer, beans, the tomatoes and their juices, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer over medium heat, stirring occasionally, until thickened, 20 to 25 minutes. Serve with corn bread and toppings as desired.