and soak the beans over night. Cook the beans according to the
directions. Reserve 1 cup of the liquid.
2. Heat oil in a saucepan and add the beef. Brown on high heat. Remove
and add the onions and garlic. Sauté until transparent. Add the green bell
peppers and cook until limp.
3. Return the beef to the pot. Add the beer and cook until the liquid is reduced in half.
the beef broth, reserved bean liquid, tomato sauce, parsley, cilantro,
bay leaf, jalapeno pepper and chilies.
5. Bring to a boil. Simmer uncovered for 1 hour.
the red kidney beans. If the chili becomes too thick, add a little water.
for ˝ an hour.
the corn kernels. Season with salt and pepper. Simmer for another ˝
hour. Serve with rice and garnish with cheddar cheese.