Sriracha Chili Con Carne - cooking recipe

Ingredients

1 1/2 lbs ground beef or 1 1/2 lbs ground turkey
salt and pepper
1 tablespoon vegetable oil
2 red onions, chopped
2 green bell peppers, seeded and chopped
4 garlic cloves, minced
3 tablespoons ground cumin
2 tablespoons chili powder
1 tablespoon smoked paprika
3 bay leaves
1 tablespoon tomato paste
1/4 cup sriracha chili sauce
6 ounces dark beer (such as porter or stout, I use Guinness)
2 (14 1/2 ounce) cans stewed tomatoes
2 (15 ounce) cans red kidney beans, drained

Preparation

Heat the oil over medium-high heat in a large dutch oven.
Add meat and season with salt and pepper. Brown the meat, breaking up large clumps.
After about 5 minutes, add onions and bell peppers.
Reduce heat to medium and continue cooking, stirring occassionally, until onion begin to turn golden brown, 15-20 minutes.
Add the garlic, cumin, chili powder, paprika, bay leaves, tomato paste and Sriracha. Cook about a minute while stirring.
Add beer, stirring and scraping sides for stubborn bits.
Add tomatoes and beans.
Cover and simmer for 1 1/2 to 2 hours, stirring occassionally.
Remove bay leaves prior to serving.
Garnish with corn chips, cheddar cheese, onions, and/or chopped herbs as desired.