Chili For A Crowd

• 1 tablespoon olive oil
• 2 onions, chopped
• 2 bell peppers, cut into 1/2 inch pieces
• 2 cloves garlic, chopped
• 2 pounds ground beef
• 1 6-oz can tomato paste
• .25 cup chili powder (one whole bottle)
• 2 teaspoons ground cumin
• 1 12-oz bottles lager beer
• 2 19-oz cans kidney beans, rinsed
• 1 28-oz can diced tomatoes
• kosher salt & black pepper
• suggested toppings: sour cream, radishes, scallions, avocados, jalapenos, cilantro, cheese, toasted pumpkin seeds

1. 1. Heat the oil in a large pot over medium-high heat. Add the onions, bell peppers, and garlic and cook, stirring occasionally, until soft, 6 to 8 minutes.
2. 2. Add the beef and cook, breaking it up with a spoon, until no longer pink, 5 to 7 minutes. Add the tomato paste, chili powder and cumin and cook, stirring, for 2 minutes.
3. 3. Add the beer, beans, the tomatoes and their juices, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer over medium heat, stirring occasionally, until thickened, 20 to 25 minutes. Serve with corn bread and toppings as desired.

olive oil, onions, bell peppers, garlic, ground beef, tomato paste, chili powder, ground cumin, lager beer, kidney beans, tomatoes, kosher salt, toppings

Taken from www.epicurious.com/recipes/member/views/chili-for-a-crowd-50038128 (may not work)