Mountaineer Chili

• 1-1/2 pound Ground Chuck
• 1/2 Large Onion, Diced
• 1/2 Large Red Bell Pepper, Diced
• 1/2 Large Green Bell Pepper, Diced
• 2 cans (15 Oz. Size) Red Beans
• 2 cans (14.5 Oz. Size) Diced Tomatoes
• 1 can (6 Oz. Size) Tomato Paste
• 12 ounces, fluid Beer
• 2 Tablespoons (heaping) Chili Powder
• 1/2 teaspoons (heaping) Cayenne Pepper
• 1-1/2 teaspoon Cumin
• 1 Bay Leaf
• 1-1/2 teaspoon Garlic Powder
• 1 teaspoon Salt
• 1/2 teaspoons Black Pepper
• 1 teaspoon Sugar
• 1 Tablespoon Brown Sugar
• 1-1/2 teaspoon Liquid Smoke
• 1/4 cups Frank's Red Hot Sauce
• 1 teaspoon Worcestershire Sauce

1. Place ground chuck and onion in a large skillet and cook until meat is evenly browned, crumbling while cooking. Drain and add to large quart pan.
2. Combine all other ingredients with chuck and onion in a quart pan. Bring to a boil over medium heat. Reduce heat and simmer for 1 to 1 1/2 hours, stirring occasionally. Discard bay leaf before serving with cheese, sour cream, and cornbread.

ground chuck, onion, red bell pepper, green bell pepper, red beans, tomatoes, tomato paste, cayenne pepper, cumin, bay leaf, garlic, salt, black pepper, sugar, brown sugar, liquid smoke, ubc, worcestershire sauce

Taken from tastykitchen.com/recipes/soups/mountaineer-chili/ (may not work)