2 lb. chopped lean steak or ground beef
4 tbsp. olive oil, divided
1 large Vidalia onion, chopped
1 red pepper, chopped
1 green pepper, chopped
1 or 2 jalapenos, seeded and chopped
5 or 6 cloves chopped fresh garlic
3 (28 oz. ea.) cans crushed and/or diced tomatoes
2 (15 oz. ea.) cans red kidney and/or black beans
3 tbsp. chili powder
3 tbsp. cumin
1 tsp. Greek Fenugreek seeds (optional, but very aromatic!)
1 tsp. ground dry mustard
2 tsp. red pepper flakes
1/4 cup molasses
4 or 5 dashes Tabasco sauce
1 (12 oz.) bottle dark beer (your choice)
Kosher salt
freshly ground black pepper

Heat 2 tablespoons olive oil in a large saucepan. Season beef with salt and pepper. Brown beef in hot oil for about 5 minutes. Remove from pan and set aside.

Heat the other 2 tablespoons olive oil in the same pan. Sauté onions, red and green peppers, garlic, jalapenos, salt and black pepper (to taste) in the oil until the onions are translucent, about 5 to 8 mins. Drain fat off beef and add to cooked vegetables. Add the rest of the ingredients. Cook 45 minutes to 1 hour until thickened.

Optional garnishes: Fresh chopped cilantro, dairy sour cream, shredded cheddar cheese.

Makes 1 gallon.

Submitted by: Dale