Chili

• 1.5 cups chopped red onion
• 1 cup chopped red bell pepper
• 8 ounces extra lean ground beef
• 2 garlic cloves, minced
• 1.5 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1 can red kidney beans, drained
• 1 can diced tomatoes, undrained
• 1 can beef broth
• 1 bottle of Blue Buck
• 1 tablespoon yellow cornmeal
• 1 tablespoon fresh lime juice

Combine onion, bell pepper, beef and garlic in a large Dutch oven over medium-high heat. Cook for 5 minutes or until beef is browned, stirring to crumble. Stir in chili powder, cumin, sugar and salt; cook 1 minute. Add oregano, kidney beans, tomatoes, broth and beer to pan; bring to a boil. Reduce heat and simmer. The longer you simmer, the more the flavours will mingle. Five minutes before you want to serve, stir in cornmeal and cook. Stir in lime juice and serve.