2 Tablespoons of oil (I use olive oil.)
1 Small onion, chopped
1 Red pepper, chopped
1-2 Jalapeno peppers, seeded and finely diced, depending on their size, about a little less than 1/4 cup
3 Cloves of garlic, minced
Salt and pepper
1-1 1/2 Pounds of ground beef (I use ground sirloin)
1/4 Cup of chili powder
1 Teaspoon of oregano
1 Teaspoon of cumin
1 12-ounce bottle of beer
1 28-ounce can of diced tomatoes (I use Hunt's Petite Diced tomatoes)
1 15.5-ounce can of kidney beans, rinsed and drained
Shredded cheese, cheddar or Mexican cheese, tortilla chips, and sour cream.
Heat oil in a large pot. Cook onion and peppers on medium heat for five minutes until softened. Season with a little salt and pepper. Add garlic and cook for two minutes, stirring occasionally, careful not to burn. Add ground beef. Season again with a little salt and pepper. Cook until browned. Drain if desired. I don't. Add chili powder, oregano, and cumin. Mix well. Cook for one minute. Add beer. Bring to a boil. Reduce heat and simmer for five minutes. Add tomatoes and beans. Mix well. Simmer for two hours covered but slightly vented. Season with salt and pepper to taste. Serve with cheese, tortilla chips, and sour cream, if desired.