Mr. Foodie Chili (Awesome Version)

Here's Mr. Foodie's famous chili recipe. Don't forget to click "Print" above to save it for future reference.

one 28-ounce can organic whole tomatoes
one 28-ounce can Progresso tomato purée
one 28-ounce can "Mexican-style" chili beans
one 16-ounce can black beans
1 medium onion, roughly chopped
3 bell peppers of different colors, diced
1/2 poblano pepper, finely minced
4 heaping tablespoons preserved minced garlic
1 tablespoon cumin
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/4 teaspoon dried oregano
1/2 teaspoon ground cinnamon (yes)
½ teaspooon ground nutmeg
1 pound ground beef or vegetarian soy crumbles
1 bottle of your preferred beer
cayenne pepper to taste
Sea salt to taste

1. Heat olive oil in large, heavy-bottomed soup pot on high heat. When hot, reduce heat to medium. Add garlic and onion. Let them become translucent. Stir constantly to prevent burning.

2. Add peppers. Stir more. As peppers cook, lower heat.

3. In a separate skillet, brown ground beef lightly with herbs, spices and salt over medium-high heat. When browned, add to soup pot. Stir to combine.

4. Add beans and tomatoes. I like chili with big whole canned tomatoes floating in it. You can break them up with your spoon as you eat and get a burst of pure-tomato flavor. If this seems like too much work, substitute a can of crushed tomatoes.

5. Add beer. Stir. Raise the heat back up to moderately high and let the chili boil for a minute. Then reduce heat to low. Cover the pot and let it simmer for at least an hour or two. Stir it occasionally.

6. Serve with fat-free sour cream, chopped leaves of cilantro, extra cayenne pepper to shake on, beer and Beano.
Pan-fried or deep-fried foods; fatty meats; rich cream sauces and gravies; pastries. (While fatty foods are not carbohydrates, they too can contribute to intestinal gas.)