Smoke'S Chili

• 2 teaspoons vegetable oil, divided
• 3 1/2 pounds lean, boned chuck roast, cut into 1/2-inch pieces
• 3 cups chopped green bell pepper
• 1 1/2 cups chopped onion
• 1/4 to 1/2 teaspoon crushed red pepper
• 1 garlic clove, minced
• 2 tablespoons chili powder
• 1 1/4 teaspoons ground cumin
• 1 tablespoon brown sugar
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon salt
• 1 (28-ounce) can whole tomatoes, undrained and chopped
• 1 (12-ounce) can tomato paste
• 1 (12-ounce) bottle beer
• 2 (15-ounce) cans kidney beans, drained
• 3/4 cup low-fat sour cream
• 3/4 cup (3 ounces) shredded reduced-fat Monterey Jack cheese

1. Heat 1/2 teaspoon oil in a large Dutch oven over medium-high heat; add half of meat. Cook 10 minutes or until browned; remove from heat, and drain. Repeat procedure with 1/2 teaspoon oil and remaining meat; set aside.
2. Heat 1 teaspoon oil in pan over medium heat. Add bell pepper, onion, red pepper, and garlic; saute 8 minutes or until vegetables are tender. Add chili powder and cumin; cook 1 minute, stirring constantly. Add meat, sugar, and next 5 ingredients (sugar through beer); bring to a boil. Cover, reduce heat, and simmer 45 minutes. Add beans, and simmer, uncovered, an additional 40 minutes or until meat is tender. Serve with sour cream and cheese.
3. Note: To freeze, cool chili, and place in an airtight freezer container or a heavy-duty zip-top plastic bag. Freeze chili up to 3 months.

vegetable oil, lean, green bell pepper, onion, red pepper, garlic, chili powder, ground cumin, brown sugar, oregano, salt, tomatoes, tomato paste, kidney beans, lowfat sour cream, cheese

Taken from www.myrecipes.com/recipe/smokes-chili (may not work)