Slow Burn Chili(Serves 8)

• 2 Tbsp. olive oil
• 2 lb. cubed chuck
• 1 onion, chopped
• 1 green pepper, chopped
• 1/2 tsp. basil
• 1/2 tsp. oregano
• 1 (16 oz.) can kidney beans
• 3 cloves garlic
• 1 (28 oz.) can crushed tomatoes
• 1 c. beer
• 2 tsp. chili powder
• 1/2 tsp. cumin
• 1/4 tsp. red pepper
• 1 jalapeno pepper, chopped

1. Brown chuck in oil.
2. Remove from skillet.
3. Brown onion, garlic, green pepper and jalapeno pepper.
4. Stir in beef, tomatoes, beer and spices.
5. Heat to boiling over medium-high. Reduce to low.
6. Cover and simmer for 2 to 4 hours.
7. Uncover and cook 1 hour.
8. Add water if necessary.
9. Stir in kidney beans.
10. Heat 1/2 hour.
11. Serve with grated cheese.

olive oil, cubed chuck, onion, green pepper, basil, oregano, kidney beans, garlic, tomatoes, beer, chili powder, cumin, red pepper, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=721335 (may not work)