BEEF CHILI CARNIVALE

Ingredients:

• 2 pounds Ground Beef (93% lean or leaner)
• 1 can (28 ounces) crushed tomatoes, undrained
• 1 can (14-1/2 ounces) diced tomatoes with mild green chilies
• 1 can (14-1/2 ounces) beef broth
• 1 bottle (12 ounces) beer
• 1 medium yellow onion, diced
• 2 medium green, red, yellow or orange bell peppers, diced
• 1 can (6 ounces) tomato paste
• 1/3 cup chili powder
• 1 large jalapeño pepper, seeded, finely chopped
• 2 tablespoons minced garlic
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 2 cans (15 ounces each) black beans, rinsed, drained
• Lime wedges and baked tortillas chips (optional)

Steps:

1. Heat stockpot over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings, as necessary. 
2. Add tomatoes, broth, beer, onion, bell peppers, tomato paste, chili powder, jalapeño pepper, garlic, cumin and oregano to stockpot, stirring to combine. Bring to a boil; reduce heat and simmer, uncovered, 45 minutes, stirring occasionally.
3. Stir in beans and continue to simmer 15 minutes or until thickened to desired consistency, stirring occasionally.
4. Season with salt and black pepper, as desired. Garnish with Toppings, as desired. Serve with lime and chips, if desired.

Recipe Courtesy of BeefItsWhatsForDinner.com

SAFE HANDLING TIPS: • Wash hands with soap and water before cooking and always after touching raw meat. • Separate raw meat from other foods. • Wash all cutting boards, utensils, and dishes after touching raw meat. • Do not reuse marinades used on raw foods. • Wash all produce prior to use. • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes. • Cook Ground Beef to 160°F as measured by a meat thermometer. • Refrigerate leftovers promptly