Chunky Cowboy Chili - cooking recipe

Ingredients

2 tablespoons canola oil, divided
4 lbs boneless chuck roast, cut into 1/2-inch pieces
1 large onion, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
2 teaspoons chili powder
1/4 teaspoon ground cumin
2 (14 1/2 ounce) cans petite diced tomatoes with jalapenos, undrained
2 (8 ounce) cans tomato sauce
1 (16 ounce) can red beans
1 (15 ounce) can whole kernel corn, drained
1 (12 ounce) bottle dark beer (Michelob AmberBock)

Preparation

Heat 1 T oil in a large pot over med-high heat.
Add in half the beef; cook 12 minutes or until dark brown, turning after 5 minutes.
Remove beef from pan, and keep warm.
Repeat procedure with remaining half of beef.
Add remaining 1 T oil to pan; add in onion, bell pepper, and garlic; saute 5 minutes or until tender.
Return beef and accumulated juices to pan.
Stir in 1 cup water, Worcestershire sauce, and remaining ingredients.
Bring to a boil; cover, reduce heat, and simmer 1 hour and 30 minutes or until beef is tender and chili is thick; taste and adjust seasoning to taste.