• 3 Tbs. vegetable oil, divided
• 1 Lbs. lean ground beef
• 1 Lbs. bonelessBeef Stew Meat, cut into 0-1/2 inch cubes
• 2 mediumonion\raw, chopped
• 1 green bell pepper\raw, seeded and chopped
• 4 clove garlic, minced
• 1/4 cup tomato paste
• 4 jalapeno pepper, stemmed, seeded, and minced
• 2 bay leaf
• 1/3 cup chili powder, or to taste
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1-3/4 Lbs. cannedtomatoes\raw, undrained
• 1-1/2 cups non-alcoholicbeer
• 1-1/4 cups condensed beef broth, plus 1 11 can water
• 1/2 Lbs. canned diced mild green chilies, undrained
• 2 Lbs. canned pinto beans, drained and rinsed
• 1/4 Lbs. shredded cheddar cheese
• 1/2 cup sour cream
• 4 green onion, with tops, thinly sliced
• 2 oz. cannedmedium pitted ripe olives, sliced and drained

Heat one-third of the vegetable oil in 5 -quart kettle over medium-high heat. Crumble in ground beef; add cubed beef. Cook, stirring occasionally, until meat is lightly browned. Transfer meet and pan drippings to a medium bowl. Heat the remaining vegetable oil in kettle over medium heat. Add onions, bell pepper, and garlic. Cook until vegetables are tender. Stir in tomato paste, jalapeno peppers, bay leaves, chili powder, salt, cumin, and black pepper. Coarsely chop tomatoes; add to kettle. Add meat, non-alcoholic beer, beef broth, water, and green chilies. Bring to a boil. Reduce heat and simmer, partially covered, 2 hours or until meat is very tender and chili has thickened slightly. Stir in beans. Continue simmering, uncovered, 20 minutes. If you prefer thicker chili, continue simmering, uncovered, until chili is of desired consistency. Discard bay leaves. Spoon into individual bowls. Serve with cheddar cheese, sour cream, green onions, and olives. Courtesy American Dry Bean Board.