Hearty and spicy chili that’s loaded with BEEF, BEER and BEANS!

2 tablespoons olive oil
2 cups onions, chopped
salt, to taste
Cayenne pepper, to taste
1 1/2 lbs. stew meat, cut into cubes
1 lbs lean chop meat
1 large green bell pepper, chopped
1 large yellow bell pepper, chopped
1 small hot pepper, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
crushed red pepper, to taste
2 teaspoons dried oregano
4 cloves garlic, chopped
3 cups crushed tomato
1/4 cup tomato paste
4 cups beef or vegetable stock
1 cup beer (stout works well)
1 (15-oz.) can red kidney beans
1 (15-oz.) can dark red kidney beans
1 (15-oz.) can white kidney beans
1 (15-oz.) can Great Northern beans

In a large skillet, heat the olive oil. Add the onions and saute for 2-3 minutes. Season with salt and cayenne pepper. Add the stew meat, ground beef, chili powder, cumin, crushed red pepper and oregano. Brown the meat for 5-7 minutes. Stir in the garlic and chopped peppers. Cook for another 2-3 minutes.  Add beer and deglaze the pan for 2 minutes.

Meanwhile, in your slow cooker, add the stock, crushed tomato, tomato paste and the beans. Put the slow cooker on hot and cover. Once you have browned the meat, add it to the slow cooker and stir well. Put the slow cooker on low and cover. Cook for 4-6 hours, stir occasionally.

Serves 8-10