Ingredients

• 1 tablespoon canola oil
• 1 cup onion, chopped
• 1/2 cup carrot, minced
• 1/2 cup celery, diced
• 1/2 cup green pepper, diced
• 1 1/2 lbs ground chuck
• 2 garlic cloves, minced
• 1 (10 ounce) can Rotel Tomatoes, diced
• 1 (11 ounce) can cream of tomato soup (condensed type)
• 1 (15 ounce) can dark red kidney beans
• 1 (15 ounce) can ranch style beans or 1 (15 ounce) can chili hot beans
• 1 (12 ounce) bottle beer or 1 (12 ounce) bottle water
• 1 tablespoon chili powder
• 1 tablespoon cumin powder
• 2 teaspoons oregano
• 1/2 cup cilantro, chopped
• 1 tablespoon hot sauce (or more)

Instructions

1. Heat oil in deep pot, add all vegetables and allow to saute slowly for 10-15 minutes, insuring that the vegetables are very soft.

2. When vegetables are soft, add ground chuck right into the pot with the vegetables; brown and stir to break up. Cook until all pink is gone. Drain any excess fat.

3. Add minced garlic, stir and cook another 1-2 minutes.

4. Add all remaining ingredients. Clean out cans with a little water and add that too. Allow to simmer 30 minutes.

5. Serve with chopped onion, cilantro, shredded cheese and sour cream.