Bunkhouse Chili

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• 2 lbs lean stewing beef, cut into 1/2-inch cubes
• 2 tablespoons vegetable oil
• 1 medium green bell pepper, chopped
• 1 medium onion, chopped
• 1 cup chopped celery
• 2 garlic cloves, minced
• 1 (16 ounce) can whole canned tomatoes, cut into bite-size pieces (or used petite diced tomatoes, lightly drained)
• 1 (12 ounce) can beer
• 1 cup thick barbecue sauce (i used kansas city style but i would recommend something that's not very sweet)
• 1 (6 ounce) can tomato paste
• 1 (1 1/4 ounce) packet chili seasoning mix
• 1 -2 tablespoon chili powder (i used 3 and it didn't get very spicy)
• 1 teaspoon dried oregano leaves, crushed
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 (15 ounce) cans red kidney beans (i used one of each) or 2 (15 ounce) cans pinto beans, drained (i used one of each)
• shredded cheddar cheese
• sliced green onion
• hot sauce (add to taste to spice it up a bit)

Recipe

• 1 in dutch oven or large saucepot, brown beef, on layer at a time, in oil. i set the heat at medium-high. remove to a plate when finished.
• 2 add green pepper, onion, celery and garlic to skillet; saute until tender-crisp. add beef back to the skillet.
• 3 stir in tomatoes, beer, bbq sauce, chili powder, oregano, salt and pepper.
• 4 reduce heat to medium-low. cover; simmer 1 hour, stirring occasionally.
• 5 add kidney beans; simmer, uncovered, 45 minutes, stirring occasionally.
• 6 sprinkle with cheese and green onions just before serving.