Categories: Beef, Chili, Main Dish, Tex-Mex

Ingredients

• 2 tablespoons canola oil, divided
• 4 lbs boneless chuck roast, cut into 1/2-inch pieces
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 garlic cloves, minced
• 1 tablespoon Worcestershire sauce
• 2 tablespoons tomato paste
• 2 teaspoons chili powder
• 1/4 teaspoon ground cumin
• 2 (14 1/2 ounce) cans petite diced tomatoes with jalapenos, undrained
• 2 (8 ounce) cans tomato sauce
• 1 (16 ounce) can red beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (12 ounce) bottle dark beer (Michelob AmberBock)

Directions

1. Heat 1 T oil in a large pot over med-high heat.

2. Add in half the beef; cook 12 minutes or until dark brown, turning after 5 minutes.

3. Remove beef from pan, and keep warm.

4. Repeat procedure with remaining half of beef.

5. Add remaining 1 T oil to pan; add in onion, bell pepper, and garlic; saute 5 minutes or until tender.

6. Return beef and accumulated juices to pan.

7. Stir in 1 cup water, Worcestershire sauce, and remaining ingredients.

8. Bring to a boil; cover, reduce heat, and simmer 1 hour and 30 minutes or until beef is tender and chili is thick; taste and adjust seasoning to taste.

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