2 1/2 lb. ground round
1 qt. tomatoes, pured
2 large cans red kidney beans
1 large Vidalia onion
2 cloves garlic, diced
2 tbsp. chili powder
1 tsp. cayenne red pepper
1 carton fresh diced mushrooms
1 can beer
salt and pepper to taste

Sauté beef and drain excess fat. Add to onions, garlic and mushrooms. Continue cooking while adding remaining ingredients. Bring to a slow boil for 30 minutes to thicken. Lower heat with lid on and cook 30 more minutes. When serving, top with sour cream or grated cheese.