Bunkhouse Chili - cooking recipe

Ingredients

2 lbs lean stewing beef, cut into 1/2-inch cubes
2 tablespoons vegetable oil
1 medium green bell pepper, chopped
1 medium onion, chopped
1 cup chopped celery
2 garlic cloves, minced
1 (16 ounce) can whole canned tomatoes, cut into bite-size pieces (or used petite diced tomatoes, lightly drained)
1 (12 ounce) can beer
1 cup thick barbecue sauce (I used Kansas City style but I would recommend something that's not very sweet)
1 (6 ounce) can tomato paste
1 (1 1/4 ounce) packet chili seasoning mix
1 -2 tablespoon chili powder (I used 3 and it didn't get very spicy)
1 teaspoon dried oregano leaves, crushed
1 teaspoon salt
1/4 teaspoon pepper
2 (15 ounce) cans red kidney beans (I used one of each) or (15 ounce) cans pinto beans, drained (I used one of each)
shredded cheddar cheese
sliced green onion
hot sauce (add to taste to spice it up a bit)

Preparation

In Dutch oven or large saucepot, brown beef, on layer at a time, in oil. I set the heat at Medium-High. Remove to a plate when finished.
Add green pepper, onion, celery and garlic to skillet; saute until tender-crisp. Add beef back to the skillet.
Stir in tomatoes, beer, BBQ sauce, chili powder, oregano, salt and pepper.
Reduce heat to Medium-Low. Cover; simmer 1 hour, stirring occasionally.
Add kidney beans; simmer, uncovered, 45 minutes, stirring occasionally.
Sprinkle with cheese and green onions just before serving.