Sriracha Chili Con Carne

• 1 1/2 lbs ground beef or 1 1/2 lbs ground turkey
• salt and pepper
• 1 tablespoon vegetable oil
• 2 red onions, chopped
• 2 green bell peppers, seeded and chopped
• 4 garlic cloves, minced
• 3 tablespoons ground cumin
• 2 tablespoons chili powder
• 1 tablespoon smoked paprika
• 3 bay leaves
• 1 tablespoon tomato paste
• 1/4 cup sriracha chili sauce
• 6 ounces dark beer (such as porter or stout, I use Guinness)
• 2 (14 1/2 ounce) cans stewed tomatoes
• 2 (15 ounce) cans red kidney beans, drained

1. Heat the oil over medium-high heat in a large dutch oven.
2. Add meat and season with salt and pepper. Brown the meat, breaking up large clumps.
3. After about 5 minutes, add onions and bell peppers.
4. Reduce heat to medium and continue cooking, stirring occassionally, until onion begin to turn golden brown, 15-20 minutes.
5. Add the garlic, cumin, chili powder, paprika, bay leaves, tomato paste and Sriracha. Cook about a minute while stirring.
6. Add beer, stirring and scraping sides for stubborn bits.
7. Add tomatoes and beans.
8. Cover and simmer for 1 1/2 to 2 hours, stirring occassionally.
9. Remove bay leaves prior to serving.
10. Garnish with corn chips, cheddar cheese, onions, and/or chopped herbs as desired.

ground beef, salt, vegetable oil, red onions, green bell peppers, garlic, ground cumin, chili powder, paprika, bay leaves, tomato paste, sriracha chili sauce, porter, tomatoes, red kidney beans

Taken from www.food.com/recipe/sriracha-chili-con-carne-503556 (may not work)