Hell’s Kitchen Chili

Directions

1. 1
   Sprinkle the meat with salt and pepper. In a large stockpot, heat the oil over high heat. Working in two batches, brown the meat on all sides, turning occasionally, about 8 to 10 minutes total.
2. 2
   Transfer the meat to a plate. Decrease the heat to medium and add the onions, spices, and herbs. Cook 2 to 3 minutes, until onions are translucent, stirring occasionally.Stir in tomato paste and sugar. Cook for an additional minute until the paste begins to darken slightly.
3. 3
   Add the beer, beef broth, and canned tomatoes. Bring the mixture to a boil. Cover and reduce to a simmer, cooking for about 2 hours until the beef is fork tender.
4. 4
   Add additional water if the mixture begins to stick to the bottom of the pot or becomes too thick. Before serving, fold in the kidney beans and corn.