Beef and Two Bean Chili

2 tablespoons vegetable oil

2 pounds beef stew meat

Salt and pepper

2 large onions, diced

1½tablespoons garlic, minced

4-5 teaspoons chili powder

1 can (14.9 ounces) stout or other dark beer

1 can (10 ounces) tomatoes with green chiles

2 cans (28 ounces each) peeled tomatoes

1 pound dried black beans (soaked according to package instructions)

1 pound dried kidney beans (soaked according to package instructions)

1 quart chicken stock

½ teaspoon celery salt

Toppings

Grated cheddar cheese

Sour cream

Minced green onions

Heat oil in large pot.

Pat meat dry with paper towels, season beef with salt and pepper, and sear in hot oil on all sides. Remove from pan and set aside.

Add onion to pot and sauté until tender. Add garlic and cook another 2 minutes. Add chili powder and stir to combine, cooking until fragrant, stirring constantly. Deglaze pan with beer, scraping up any browned bits and reduce until almost dry.

Add tomatoes, beans, browned beef and stock. Add celery salt and 1 teaspoon each salt and pepper; bring to a simmer and cook, covered, about 2 hours, or until beans and beef are tender. Stir occasionally breaking up whole tomatoes into smaller pieces. If you like thicker chili simmer uncovered during the last 20-30 minutes of cooking in order to reduce liquid.

Adjust seasoning with salt and pepper, adding additional chili powder if you like your chili hot. Top with cheddar cheese, sour cream and green onions.

Serves 10.

Inspired by a recipe from Stonewall Kitchens, York, Maine