Laura Moon'S Chili - cooking recipe

Ingredients

2 lbs lean meat
4 (15 ounce) cans dark red kidney beans
2 carrots, finely chopped
1 (16 ounce) bottle dark beer
2 hot peppers, sliced
1 cup red wine
lemon juice
1 pinch fresh dill
1 teaspoon coriander
1 (14 ounce) can beef broth
1 teaspoon cayenne
3 1/2 tablespoons chili powder
2 white onions, chopped
2 tablespoons olive oil
2 (6 ounce) cans tomato paste
2 tablespoons cumin
3 garlic cloves
1 (15 ounce) can diced tomatoes

Preparation

Heat oil in a large saucepan over medium heat. Cook onions, garlic, lean meat in oil for 10 minutes, or until the meat is well browned and the onions are tender.
Mix in the diced tomatoes with juice, dark beer, wine, tomato paste and beef broth.
Season with chili powder, cumin, dill, cayenne pepper, coriander and salt.
Stir in carrots, 2 cans of the beans and hot chile peppers.
Reduce heat to low, and simmer for 2 hours.
Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.
Top with sour cream and cheese if desired!