Chef Pachuco's Three Bean Beer Chili

• 2 lbs ground chuck (I use Black Angus)
• 2 large red onions, chopped
• 2 (14 1/2 ounce) cans diced tomatoes with juice (Contadina)
• 2 (15 ounce) cans tomato sauce (Contadina garlic and onion)
• 1 (12 ounce) beer (Negra Modelo)
• 1 (15 ounce) can pinto beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) canspicy kidney beans
• 14 cup Worcestershire sauce (A-1 Steak Sauce)
• 3 tablespoons hot pepper sauce (Frank's Red Hot)
• 13 cup chili powder
• 4 fresh jalapeno peppers, seeded and chopped (leave seeds if you like spicy as I do)

1. Crumble the ground chuck into a skillet over medium heat.
2. Cook, stirring often until evenly browned.
3. Drain grease.
4. Transfer the browned ground chuck to a large stock pot.
5. Add the onions, diced tomatoes, tomato sauce, beer, and beans.
6. Season with Worcestershire sauce, hot pepper sauce, chili powder, and jalapenos.
7. Cover the pot, and simmer over low heat for 2 hours.
8. You may serve right away, but I have found that all of the flavors seem better the next day, or even two days later.
9. When serving, put some sharp cheddar cheese, more chopped red onion, and if you like, some sour cream.

ground chuck, red onions, tomatoes, tomato sauce, pinto beans, black beans, kidney beans, worcestershire sauce, hot pepper, chili powder, jalapeno peppers

Taken from www.food.com/recipe/chef-pachucos-three-bean-beer-chili-277511 (may not work)