Pat's Chili Con Carne with Beans posted to alt.cooking-chien by Pat

2	tablespoons peanut oil
1	medium yellow onion, chopped
2 to 3	cloves garlic, minced
1	green jalapeno pepper, minced
1	red jalapeno pepper, minced
1	cubanelle pepper, chopped
2 1/2	pounds ground chuck
45 to 50	ounces canned red kidney beans, with liquid
15	ounces canned tomato sauce
10	ounces canned beef broth
1	packet chili seasoning mix
12	ounces beer

In a large, heavy pot, saute the onion, garlic and peppers in peanut oil for a
few minutes, until soft and aromatic but not browned.  Meanwhile cook the chuck
in a non-stick skillet over medium-high heat, until no longer pink, breaking it
into bits as it cooks.  Lift cooked beef into pot with pepper mixture, using a
slotted spoon and draining off fat.  Add kidney beans in their liquid and stir
contents of pot.  Add tomato sauce, beef broth, chili seasoning and beer. 
Bring to a low boil, then simmer, partially covered, 1-1 1/2 hours, stirring
occasionally and replenishing liquid as needed.   (I add a little tomato juice
and/or beef broth if too much liquid evaporates.  Sometimes no extra liquid is
necessary.)