Ingredients 

• 2 pounds Kentucky Cattlemen's Ground Beef 
• 1 tablespoon vegetable oil
• 1-1/2 cups chopped onions
• 2 tablespoons minced garlic
• 2 medium yellow bell peppers, chopped
• 1 large jalapeño pepper, seeded, finely chopped
• 1/4 cup chile powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano leaves, crushed
• 1 teaspoon dried thyme leaves, crushed
• 1/8 teaspoon ground red pepper
• 1 can (28 ounces) crushed canned tomatoes, undrained
• 1 can (14-1/2 ounces) unsalted diced tomatoes
• 1 can (14 ounces) reduced-sodium beef broth
• 12 ounces dark beer
• 1/3 cup tomato paste
• 1 tablespoon honey
• 2 cans (15 ounces each) unsalted black beans, rinsed, drained
• Chopped fresh cilantro (optional)

Cooking

1. Heat stockpot over medium heat until hot. Add ground beef; cook over medium heat 8 to 10 minutes, breaking up into 3/4-inch crumbles and stirring occasionally. Remove from stockpot with slotted spoon. Set aside. 
2. Heat oil in same stockpot over medium heat until hot. Add onions and garlic; cook and stir 3 to 5 minutes or until onions are tender. Add bell peppers and jalapeño; cook and stir 4 to 5 minutes or until peppers are tender.
3. Return beef  to stockpot. Add chile powder, cumin, oregano, thyme and red pepper; cook and stir for 2 to 3 minutes. Stir in crushed tomatoes, diced tomatoes, broth, beer, tomato paste and honey; bring to a boil. Reduce heat; cover and simmer 45 minutes. Uncover stockpot; continue simmering 30 minutes or until thickened to desired consistency, stirring occasionally. Stir in beans; cook 5 to 10 minutes or until beans are heated through. Season with salt and black pepper, as desired. Garnish with cilantro, if desired.

Recipe Courtesy of the Beef Checkoff