Boozy Beef Chili

Serves 6-8

1 tablespoon canola or olive oil

1 large yellow onion, diced

1 large green or red bell pepper, chopped

1- 1/4 pound ground beef

1 1/2-2 tablespoons chili powder

1 teaspoon cayenne pepper

1 teaspoon ground cumin

Several shakes of salt

2 tablespoons light brown sugar

2 (14.5 oz) cans of pinto or red kidney beans, drained

1 (14.5 oz) can diced tomatoes with the juice

1 (12 oz) bottle dark beer, such as Guinness stout

1 tablespoon corn meal, to thicken, optional

1. In a large pot over medium-high heat, saute onions and pepper in oil for 5 minutes. Add meat. Cook until browned, about 10 minutes. Stir in spices and sugar. Add beans, tomatoes, and beer and stir. Bring to a boil. Reduce to low and simmer for 20-25 minutes, or until thick and soupy. Stir in cornmeal if you want the chili thicker. Taste, and adjust seasonings as necessary.

2. Top servings with any of the following: shredded Cheddar cheese, sour cream, diced avocado, sliced green onions, or fresh cilantro. This chili tastes even better the next day.

Recipe created by Susan Russo of Food Blogga.