Chunky Cowboy Chili

• 2 tablespoons canola oil, divided
• 4 lbs boneless chuck roast, cut into 1/2-inch pieces
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 garlic cloves, minced
• 1 tablespoon Worcestershire sauce
• 2 tablespoons tomato paste
• 2 teaspoons chili powder
• 1/4 teaspoon ground cumin
• 2 (14 1/2 ounce) cans petite diced tomatoes with jalapenos, undrained
• 2 (8 ounce) cans tomato sauce
• 1 (16 ounce) can red beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (12 ounce) bottle dark beer (Michelob AmberBock)

1. Heat 1 T oil in a large pot over med-high heat.
2. Add in half the beef; cook 12 minutes or until dark brown, turning after 5 minutes.
3. Remove beef from pan, and keep warm.
4. Repeat procedure with remaining half of beef.
5. Add remaining 1 T oil to pan; add in onion, bell pepper, and garlic; saute 5 minutes or until tender.
6. Return beef and accumulated juices to pan.
7. Stir in 1 cup water, Worcestershire sauce, and remaining ingredients.
8. Bring to a boil; cover, reduce heat, and simmer 1 hour and 30 minutes or until beef is tender and chili is thick; taste and adjust seasoning to taste.

canola oil, chuck roast, onion, green bell pepper, garlic, worcestershire sauce, tomato paste, chili powder, ground cumin, tomatoes, tomato sauce, red beans, whole kernel corn

Taken from www.food.com/recipe/chunky-cowboy-chili-466357 (may not work)