1 c. chopped onion
2 cloves garlic, crushed
1/4 c. olive oil
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. chile powder
1 tsp. salt
1/4 tsp. freshly ground black pepper
1 bell pepper, chopped
2 tomatoes, chopped
1/4 c. flour
1 (12 oz.) can beer, at room temperature
2 c. grated Monterey Jack cheese

Saute onion and garlic in olive oil with spices and salt. When onion is translucent, add peppers and tomatoes; saute 10 minutes more. Stir in the flour and cook 5 to 10 minutes. Add the beer and cook over medium heat another 15 minutes, stirring often.

Cover and turn heat very low and let simmer an hour or two or three, stirring often. Uncover and remove from heat and let cool, about 45 minutes. To serve, reheat slowly, sprinkle in the cheese as it melts. Serve hot.