Creole Two-Alarm Chili

Prep time : ---30 minutes ---Cooking time : --- 44 to 46 minutes ---makes 8 serving

2 ----------------tablespoons vegetable oil

2 ----------------pounds lean ground beef chuck or round

2 ----------------large yellow onions , chopped

2 ----------------large sweet green peppers , cored , seeded and chopped

3 ----------------cloves garlic , minced

1 ----------------can (28 ounces) whole plum tomatoes , coarsely chopped with their own juice

1 ----------------can (12 ounces) beer

1 ----------------medium-size jalapeno pepper , cored .seeded and finely chopped

1----------------tablespoon tomato paste

4 to 5 ----------tablespoons chili powder

1 ----------------tablespoon ground cumin

1 -1/2 ---------teaspoon salt

1 tablespoon dried oregano , crumbled , or 1 tablespoon chopped fresh oregano

1 ---------------teaspoon ground coriander

2 ---------------cups cooked , drained and rinsed canned red kidney beans

1) In a 5-quart Dutch oven over moderately high heat -- heat oil 1 minute . Add beef and suate , breaking up chunks of meat with a wooden spoon , until browned -- 5 to 7 minutes . Drian off all but 1 tablespoon fat .

2) Reduce the heat to moderate , add onions , green peppers and garlic and cook , stirring occasionally , until soft -- about 8 minutes .

3) Add tomatoes , jalapeno , tomato paste , chili powder , cumin , salt , oregano and coriander . Bring to a boil over high heat . Reduce the heat to low and simmer , uncovered , stirring occasionally , until thickened -- about 25 minutes . If chili becomes to thick , thin with a little water .

4) Stir in beans and cook 5 minutes more .