Matt's Chili

2 pounds of beef (lean) 1 onion 1 bell pepper
1 serrano pepper (this was HOT - leave this out for milder chili)
4-6 garlic cloves 1- 15oz can of black beans
1 15oz can of kidney beans
1 large can tomato paste
1-2 small tomatoes (diced)
2 cups beef broth
2-4 tbsp olive / vegetable oil
1 tbsp vinegar
6 oz beer
2-4 tbsp chili powder
1 tbsp crushed red pepper
1 tbsp cumin
Black pepper, oregano, paprika, thyme as desired

- Brown the beef in a frying pan (about 2/3 cooked)
- Add onion, peppers, garlic and cook for another 1-2 minutes (just
long enough to get the flavor mixed into the juices a little)
- Dump it all into the pot, add all the other ingredients
- Simmer 2+ hours

Tastes best after sitting in the fridge overnight.