Chili - Chile of the Rockies

• 2 lbs (.9 kg). ground beef
• 1/2 large onion, diced
• 1 green bell pepper, diced
• 1/2 red bell pepper, diced
• 3 large cloves garlic, minced
• 1-1/2 tsp (7 ml) sea salt
• 2 12 oz (336 grm). cans beer (I use Coors)
• 2 4 oz (112 grm). cans diced green chiles
• 2 28 oz (784 grm). cans crushed tomatoes
• 1 tbsp (15 ml) sugar
• 1/4 tsp (1 ml) coarse black pepper
• 2-1/2 tbsp (35 ml) chile powder
• 1/2 tsp (2 ml) cumin
• 2 cups (475 ml) water
• 1/4 tsp (1 ml) crushed red pepper
• 1 30 oz (840 grm). can pinto beans
• 2 15 oz (420 grm). cans red kidney beans
• 1 15 oz (420 grm). can Navy or Great Northern beans
• sharp chedder cheese, grated (optional)
• flour tortillas (optional)

1. Brown meat in salt.
2. Saute vegetables in small amount of oil and add to cooked meat.
3. Then add rest of ingredients--except for the beans--and simmer for a couple of hours.
4. Add beans during last 30-45 minutes of cooking time.

onion, green bell pepper, red bell pepper, garlic, salt, cans beer, green chiles, tomatoes, sugar, black pepper, chile powder, cumin, water, red pepper, pinto beans, red kidney, beans, chedder cheese, flour tortillas

Taken from online-cookbook.com/goto/cook/rpage/00120E (may not work)