Chili for a Crowd

Ingredients

• 1 tablespoon olive oil
• 2 onions, chopped
• 2 bell peppers, cut into 1/2-inch pieces
• 4 cloves garlic, chopped
• 2 pounds ground beef
• 1 6-ounce can tomato paste
• 1/4 cup chili powder
• 2 teaspoons ground cumin
• 2 12-ounce bottles lager beer
• 2 19-ounce cans kidney beans, rinsed
• 1 28-ounce can diced tomatoes
• Kosher salt and black pepper
• Corn bread (store-bought or from a mix)
• Toppings (such as sour cream, radishes, scallions, avocados, jalapeños, cilantro, Cheddar, and toasted pumpkin seeds)

Preparation

1. Heat the oil in a large pot over medium-high heat. Add the onions, bell peppers, and garlic and cook, stirring occasionally, until soft, 6 to 8 minutes.
   
   Add the beef and cook, breaking it up with a spoon, until no longer pink, 5 to 7 minutes. Add the tomato paste, chili powder, and cumin and cook, stirring, for 2 minutes.
   
   Add the beer, beans, the tomatoes and their juices, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper. Simmer over medium heat, stirring occasionally, until thickened, 20 to 25 minutes. Serve with the corn bread and toppings as desired.