2 tbsp. flour
2 lbs. beef pot roast or round steak
1 lg. onion, chopped
1 green pepper, chopped
1 to 2 cloves garlic, minced
1 (16 oz.) can whole tomatoes
1 can beer
1 tsp. chili powder
1/2 tsp. cumin
Salt & pepper
1 to 2 tbsp. Jalapenos, chopped (optional)

Cut meat into 1 1/2 inch cubes. Shake in a bag with flour. Brown in an oiled Dutch oven. Add other ingredients and simmer at least 2 hours. Stir well, scraping bottom of pan every 10 to 15 minutes. Add 2 (16 oz.) cans kidney beans. Cook 15 minutes longer and serve. (If chili is thin, drain beans.)