• In a 4- to 5-quart Dutch oven, cook ground beef, onion, sweet pepper, and garlic until meat is brown and onion is tender; drain.

  • Stir in undrained tomatoes, tomato juice, beer, and chile pepper. Bring to boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Stir in undrained beans and chili powder. Simmer, covered, for 1 hour more, stirring occasionally.

  • Serve with chili toppings and cornbread and honey, if you like. Makes 8 servings.

*Handling Hot Chile Peppers:

Because hot chili peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands and fingernails well with soap and water when you are done.

Nutrition Facts

352 calories; 12 g total fat; 71 mg cholesterol; 1248 mg sodium. 32 g carbohydrates; 27 g protein;