Jim Kaczmarek'S Chili

• 3 pounds beef chuck
• 2 1/2 cups chopped onions
• 5 cloves garlic, minced
• 2 (14.5 ounce) cans stewed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (12 fluid ounce) can or bottle beer
• 5 tablespoons chili powder
• 1 tablespoon dried oregano
• 1 tablespoon paprika
• 2 tablespoons ground cumin
• 1 tablespoon brown sugar
• 4 tablespoons beef bouillon granules
• 2 bay leaves
• 1 tablespoon salt
• 1 teaspoon ground black pepper
• 2 (15 ounce) cans pinto beans, drained

1. Place meat in freezer until slightly frozen. Cut into 1/4 to 1/2 inch cubes.
2. In a large skillet over medium heat, brown meat until it turns gray. Stir in onions and garlic. Cook until onions are tender, about 5 to 10 minutes.
3. Cut up canned tomatoes, reserving juice; combine in a 6 quart cooking pot with tomato sauce, beer, chili powder, oregano, paprika, cumin, brown sugar, beef base, bay leaves, salt, and pepper. Bring to a slow boil over high heat. Add meat mixture, and reduce heat to low. Simmer, uncovered, for 2 to 3 hours.
4. Mix in pinto beans. Simmer for 1/2 hour longer. Taste, and adjust seasonings if desired.

beef chuck, onions, garlic, tomatoes, tomato sauce, chili powder, oregano, paprika, ground cumin, brown sugar, beef bouillon granules, bay leaves, salt, ground black pepper, pinto beans

Taken from www.allrecipes.com/recipe/12892/jim-kaczmareks-chili/ (may not work)