| 1000 g | ground beef |
| 400 g | canned kidney beans |
| 800 g | canned crushed tomatoes |
| 1 | bell pepper |
| 1 | onion |
| 1 tsp | powdered vegetable broth |
| 100 ml | beer |
| 3 tbsp | chili powder |
| 2 cloves | garlic |
| 1 | jalapeño |
| 1 tbsp | tomato paste |
| 1 tsp | brown sugar |
| salt | |
| 1 tbsp | oil |
Chop bell pepper, jalapeño and onion into cubes. Drain the beans.
Use a large pan or skillet. Heat up the ground beef in the oil until fully cooked.
Drain the beef fat and add the chili powder and tomato paste. Combine until evenly distributed at medium heat.
Add the bell pepper, drained beans, onion, jalapeño, garlic and canned crushed tomatoes. Mix all ingredients.
Mix the beer with the powdered broth and pour into the pan. Season with salt and brown sugar and let simmer on low to medium heat for 40-60 minutes. Stir occasionally and serve immediately or store in the fridge (tastes even better on the next day!).
