3 lbs. ground chuck
1 lg. green pepper
1 med. onion
1 garlic clove
Salad oil
1 tsp. crushed red pepper
2 tbsp. chili powder
1 1/4 tsp. cumin
1 (28 oz.) can tomatoes
1 (12 oz.) can tomato paste
1 (12 oz.) can beer
2 tbsp. brown sugar
1 1/2 tsp. oregano
1 1/2 tsp. salt
2 (15 1/4 - 19 oz.) cans red kidney beans

CHILI ACCOMPANIMENTS:

Shredded cheese
Sour cream
Chopped onion

In skillet brown meat. Add chopped onion, pepper, garlic and crushed red pepper until tender. Stir in chili powder and cumin; cook 1 minute. Pour in Dutch oven. Add tomatoes with their liquid, tomato paste, beer, brown sugar, oregano and salt. Heat to boiling; reduce to low. Cover and simmer 45 minutes. Drain and rinse kidney beans. Add to mixture. Simmer 15 minutes.