Smoke's Chili

Ingredients

• 12 ounce beer 
• 1 tablespoon brown sugar 
• 30 ounce kidney beans drained canned
• 28 ounce canned tomatoes whole undrained chopped canned
• 2 tablespoons chili powder 
• 3.5 pounds boned chuck roast lean cut into 1/2-inch pieces
• 0.3 teaspoon pepper red crushed
• 1  garlic clove minced
• 3 cups bell pepper green chopped
• 1.3 teaspoons ground cumin 
• 0.8 cup cup heavy whipping cream sour low-fat
• 3 ounces monterrey jack cheese shredded reduced-fat
• 1.5 cups onion chopped
• 1.5 teaspoons oregano dried
• 0.5 teaspoon salt 
• 12 ounce tomato paste canned
• 2 teaspoons vegetable oil divided

Equipment

• frying pan
• ziploc bags
• dutch oven

Directions

1. Heat 1/2 teaspoon oil in a large Dutch oven over medium-high heat; add half of meat. Cook 10 minutes or until browned; remove from heat, and drain. Repeat procedure with 1/2 teaspoon oil and remaining meat; set aside.
2. Heat 1 teaspoon oil in pan over medium heat.
3. Add bell pepper, onion, red pepper, and garlic; saute 8 minutes or until vegetables are tender.
4. Add chili powder and cumin; cook 1 minute, stirring constantly.
5. Add meat, sugar, and next 5 ingredients (sugar through beer); bring to a boil. Cover, reduce heat, and simmer 45 minutes.
6. Add beans, and simmer, uncovered, an additional 40 minutes or until meat is tender.
7. Serve with sour cream and cheese.
8. Note: To freeze, cool chili, and place in an airtight freezer container or a heavy-duty zip-top plastic bag. Freeze chili up to 3 months.