1 1/2 lb. ground sirloin
1 lg. onion
1 med. green pepper
1 med. red pepper
1 clove garlic, smashed
2 1/2 tbsp. chili powder
1 tbsp. paprika
1 tbsp. Italian seasonings
1/2 tsp. ground cumin
1 bay leaf
1 oz. olive oil
1 c. beef broth
1/2 c. flat beer
1 can (12 oz.) Italian tomato sauce
1 (32 oz.) can Italian plum tomatoes (drained & quartered)
1 can red kidney beans (drained)
1/8 tsp. cayenne pepper (optional)
1/2 oz. Tabasco sauce (optional)

In a Dutch oven or large pot, brown meat, drain and set aside. Chop vegetables together. Heat oil. Add veggies and saute until tender. Stir in spices, herb and garlic. Saute an additional 8-10 minutes, then add broth, beer, meat and tomato sauce. Cover, simmer 1 hour. Add tomatoes and beans. Simmer an additional 1 1/2 to 2 hours uncovered. Stir occasionally. Remove from heat and store in refrigerator overnight.

Next day reheat and serve with bran crackers and New York Style Herkimer cheese. Serves approximately 6.