Recipe Blogging III - Brother J's Three Bean Chili

This is a recipe I adapted from something I found in a book. It is tasty and fairly quick and easy to put together. It will serve 6-8 people.

1 15 oz. can pinto beans
1 15 oz. can red kidney beans
1 15 oz. can black beans
1/3 cup olive oil
3 medium yellow onions, chopped
3-6 fresh serrano or jalapeno peppers, seeded and minced (depending on tolerance/bravery)
6 cloves of garlic
1 ½ pounds lean ground beef, sirloin works best.
3 - 6 tbsp (1 oz) chili powder (see above re tolerance/bravery)
1 ½ tbsp ground cumin
¼ teaspoon cayenne pepper
¾ teaspoon dried oregano
1 cans (28 oz) crushed plum (Roma) tomatoes
2 large bottles (20 oz.) pale ale such as Bass Ale (any beer works in a pinch though)
Salt & freshly ground black pepper to taste

Drain and rinse the beans. Set aside.

In a large (4 qt), heavy saucepan or (stockpot) over low heat, warm the olive oil. Add the onions and chili peppers and sauté, stirring, until the onions are soft, about 10 minutes. When the onions are almost done, use a garlic press to add the garlic then add the chili powder, cumin, cayenne and oregano and sauté, stirring for 2 more minutes. While the onions are cooking, brown the meat separately in a skillet. I like to leave it in fairly large chunks, not fine mince. Drain and rinse the meat then add to the onions and spices, mixing together.

Add the beans, tomatoes, 1 bottle of the ale and enough water to just cover plus 1/4th of an inch. Drink the other bottle of ale (chilled glass optional). Bring to a boil, reduce the heat to low and simmer, uncovered, for about an hour. Season with salt and pepper to taste and serve in bowls. Top with some sour cream and/or grated sharp cheddar cheese and some chopped green onions.