Beef Chili recipe

1 lb. lean ground beef (try for 7% fat or less)
A dash of vegetable or olive oil.
2 medium onions, chopped
1 medium red pepper, chopped
1 medium green pepper, chopped
4 - 6 cloves garlic, minced (to taste)
1 cup beer
2 16 oz. cans diced tomatoes
16 oz. can tomato sauce
16 oz. can black beans
16 oz. can dark red kidney beans
2 - 4 tablespoons ground cumin (to taste)
2 - 4 tablespoons chili powder (to taste)
1 - 4 tablespoon tabasco sauce (to taste)
1 teaspoon salt.

In a frying pan on medium heat, add enough oil to coat the bottom, pouring off excess.
Cook the ground beef till nearly fully cooked, allowing to crumble.
Use a spatula to break up into bite size chunks.
Add onion, peppers, and garlic.
Stir for 5 minutes or until softened.
In your crockpot set to low, add beer, tomatoes, tomato sauce, black beans and kidney beans, stirring well to combine.
Add cumin, chili powder, hot sauce and salt, stirring again.
Finally add the cooked beef and vegetables.
Simmer for at least an hour, but typically, longer is better.
Check periodically, adding 1/4 cup of water or beer if it gets too thick.