Serves: 8  Prep Time: 10 minutes  Cook Time:  1 hour

1 T Canola Oil

2 pounds ground beef (or you could do 1 lb beef/1 lb ground pork)

1 large onion chopped

1 clove garlic chopped

1 pablano pepper seeded and chopped

1 green bell pepper seeded and chopped

1/2 T dried oregano

1 T ground cumin

1/2 T chili powder

1 t cayenne pepper

1 t corriander

S&P

1 8 oz can tomato sauce

1/2 can Guinness stout (or other dark beer)

1 14 oz can pinto beans, drained

1 14 oz can kidney beans, drained

1 can beef stock

For Garnish

chopped red onion

chopped tomato

chopped avacado

chopped cilantro

shredded cheddar cheese

sour cream

tortilla chips

Heat a large stock pot over medium high heat and add in your oil.  When the oil is hot toss in your ground beef and allow to brown.  Once browned add in your onions and peppers and allow the veggies to soften, about five minutes.  When the onion and pepper is soft, toss in the garlic and cook for an additional minute or so.

Add in your spices and toss to coat well.  Season with S&P.  Next add in your beans and allow to heat a bit.  Deglaze the bottom of your pot with the half a can of Guinness.  Be sure not to let the other half go to waste!  Pour yourself a glass and enjoy while you scrap the bottom of the pan for all the stuck on goodness.  Stir in your tomato sauce and beef broth and allow to come to a boil.  Once it boils turn the heat back to a med-low and allow to simmer for 45 minutes, stirring occasionally.

Serve with garnishes and allow people to build their own bowls.  This one is a touchdown!