• 1 1/2 lbs. ground beef
• 1 tbsp olive oil
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 3/4 tsp salt
• 1 tsp ground black pepper
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 7 tbsp chili powder
• 2 tsp garlic powder
• 1 tsp hot pepper sauce
• 2 15 to 16oz cans of red kidney beans (drained)
• 1 15 oz. can diced tomatoes
• 1 15 oz. can tomato sauce
• 6 oz. beer (1/2 can)
• 3 tbsp ground cumin
• 1 tbsp Worcestershire sauce
Cook ground beef in olive oil with onion, garlic, salt and pepper until browned well in a large pot. Break up meat with spatula as you cook. Drain off fat. Add bell peppers, chili powder, garlic powder, onion powder and hot pepper sauce. Continue to cook on low heat for 3 minutes while stirring. After 3 minutes, add the remaining ingredients and gently bring to a boil. Allow to simmer for 15 minutes then turn off heat and allow to cool. Refrigerate overnight. Chili is ALWAYS better the next day!
Serve with grated cheese and chopped onions.
