No Beans, No Tomatoes, No Foolin' Chili - cooking recipe

Ingredients

1/4 cup olive oil, divided
3 1/2 lbs boneless beef chuck roast, cut into 1-inch pieces and well trimmed
2 large onions, chopped
2 medium green peppers, seeded and chopped
2 fresh jalapeno peppers, seeded and minced
2 -3 garlic cloves, minced
1/3 cup chili powder
1 tablespoon oregano
2 teaspoons ground cumin
1 teaspoon salt
1 cup beer
3 tablespoons yellow cornmeal (preferable stone ground)

Preparation

In a big skillet, heat 2 tablespoons oil over medium-high heat.
Add in the beef (in batches, if necessary); cook, turning often and adding more oil if needed, until meat is browned on all sides.
Transfer to a 4 quart slow cooker.
Add the remaining oil to the skillet; lower heat to medium.
Add in the onions, bell peppers, and jalapenos; stir/saute for about 7 minutes or until onions are softened.
Add in the chili powder, garlic, oregano, cumin, and salt; stir for 30 seconds.
Remove skillet from heat; add in beer; stir, scrapping up the browned bits on the bottom of the skillet.
Pour the vegetable mixture into the slow cooker.
Cover and cook on LOW for 6-7 hours or until meat is tender.
Skim fat from the surface of the chili.
Thicken the chili by stirring in the cornmeal and cooking uncovered, for 15 more minutes.