Chili

2 pounds ground beef sirloin
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Worcestershire sauce
2 large Spanish onions, chopped
5 cloves garlic, minced
1 red bell pepper, finely chopped
1 jalapeno pepper, seeded and chopped
4 tablespoons dark chili powder
1 tablespoon cumin
1 cup beef stock
1 (14 ½ oz) can of diced tomatoes
1 (8oz) can tomato paste
2 (15 oz) cans red kidney beans, drained
2 tablespoons cilantro, chopped
1 bottle dark beer

Garnishes
Grated cheddar
Chopped green onion
Fresh cilantro, chopped
Chopped white onion
Sour cream
Smoked Gouda, grated
Crumbled bacon
Green or yellow peppers, chopped

In a large pot over high heat, add olive oil and ground sirloin.  Brown meat, crumbling it while it cooks. Add onion, garlic, peppers and celery.  Add Worcestershire sauce, chili powder, cumin and cook for 2 to 3 minutes.  Add stock and beer and allow to cook for 2 minutes.  Add tomatoes, kidney beans and cilantro and simmer for at least 10 minutes or more.