Brown the meat over medium heat in a large pot (I used our Le Creuset pot because it’s heavier).

Once the meat is browned, add the diced peppers, garlic, and onions. Allow the vegetables to cook with the meat on medium heat for about 5 minutes before adding anything else. (Option: for a sweeter chili, allow the peppers, onions, and garlic to cook in the pot before adding the meat.)

Add spices, sriracha, and hot sauce. The amount to add is completely up to the cook but I’d suggest starting with small amounts of each since you can always add more (as opposed to adding too much and then being totally screwed).

Now add the tomato paste and stewed tomatoes (I prefer to add it to the side of the pot so that it heats up quickly and gets somewhat sticky…I think it tastes better this way).

Pour in the beer and give a lengthy stir. I use darker beers but a lot of recipes I have seen call for lighter or “cheap” beer. Pretty much any beer will do for this, I just happen to like the darker beer for the recipe.

Reduce the heat, cover, and allow this to simmer for 90 minutes without removing the lid or stirring.

After 90 minutes, taste the chili for flavor. Add more spices, sriracha, etc. if needed.

Stir in all beans (drained). Simmer uncovered for 2 hours.

Serve with shredded cheese, sour cream, and a piece of baguette.