Another...
Chili
3 lb. meat (ground chuck 85%, sirloin, lean stew, etc.)
1 Tbsp. vegetable oil
2 or 4 cups Chicken Bullion Cubes or chicken stock
3 cups diced onion
1 Green pepper
1 Red pepper
~2 Anaheim, Serrano, Habanera Pepper, seeded & minced
2 Jalapeño, seeded and minced
1 Pinto Beans & liquid (16 oz)
1 Kidney Beans & liquid (16 oz)
1 Navy Beans & liquid (16 oz)
1 can crushed tomatoes (28 oz)
1 can diced tomatoes (16 oz)
Tomato Paste (depending on thickness)
Tomato Sauce (depending on thickness)
3 Tbsp. Chili powder
2 Tbsp. Cayenne Pepper
½ Tbsp. Black pepper
2 Tbsp. Ground Oregano Leaves
2 Tbsp. Minced Garlic
2 Tbsp. Ground Cumin
1 Guinness Stout
½ cup chopped fresh cilantro
1 seeded, minced jalapeño pepper
Kosher salt to taste
Shredded Monterey Jack cheese
Minced red onion
Sauté ground chuck (or cut meat into bite-sized pieces, salt and pepper, dredge in flour) in oil in a large pot over medium heat until cooked through. Drain fat and set aside. Saute onion, green pepper, red pepper, other peppers (Anaheim, Serrano, or Habanera Pepper), Jalapeño, and garlic. When translucent, about 5 minutes, add beer and remaining ingredients, except beans. Simmer on medium for about an hour (or crockpot all ingredients). Add beans and liquid and cook for an additional hour. Reduce heat to low, stirring occasionally.
Stir in cilantro, and jalapeño; cook until heated through, about 5 minutes. Season with salt.
Garnish chili with Monterey Jack cheese and minced red onion.