Chili

• 1 tablespoon vegetable oil
• 3 lbs 90% lean ground beef
• 20 ounces onions, chopped
• 4 ounces green peppers, chopped
• 3 garlic cloves, minced
• 4 tablespoons Worcestershire sauce
• 7 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons oregano
• 1 (15 1/2 ounce) can dark red kidney beans, drained and rinsed
• 1 (15 1/2 ounce) can cannellini beans, drained and rinsed
• 2 (12 ounce) bottles chili sauce
• 1 (12 ounce) bottle beer (may substitute 1 14.5 oz. can beef broth)
• 12 cup shredded cheddar cheese (optional)

1. In a large pot, heat the oil over a medium-high heat.
2. Add the meat and brown, about 8-10 minutes.
3. Add salt to taste.
4. Add the onions, peppers, and garlic.
5. Continue cooking stirring occasionally for about 3-5 minutes, or until the vegetables soften.
6. Add the Worcestershire sauce, and cook another 3 minutes.
7. Stir occasionally.
8. Reduce heat if necessary.
9. Set heat to medium.
10. Stir in chili powder, cumin, and oregano.
11. Cook for 5 minutes.
12. Reduce the heat to low.
13. Add the beans, chili sauce, and beer (or broth).
14. Simmer for 30 minutes.
15. Stir occasionally.
16. Option: garnish bowls with shredded cheddar cheese.

vegetable oil, ground beef, onions, green peppers, garlic, worcestershire sauce, chili powder, ground cumin, oregano, dark red kidney beans, cannellini beans, bottles chili sauce, beef broth, cheddar cheese

Taken from www.food.com/recipe/chili-165779 (may not work)