2 teaspoons olive oil, divided
3-1/2 pounds lean, boned chuck roast, cut into 1/2-inch pieces
3 cups chopped green bell pepper
1-1/2 cups chopped onion
1/4 to 1/2 teaspoon crushed red pepper
1 garlic clove, minced
2 tablespoons chili powder
1-1/4 teaspoons ground cumin
1 tablespoon brown sugar
1-1/2 teaspoons dried oregano
1/2 teaspoon salt
1 (28-ounce) can whole tomatoes, undrained and chopped
1 (12-ounce) can tomato paste
1 (12-ounce) bottle beer
2 (15-ounce) cans kidney beans, drained
3/4 cup low-fat sour cream
3/4 cup (3 ounces) shredded reduced-fat Monterey Jack cheese

Heat 1/2-teaspoon oil in a large stockpot over medium-high heat; add half of meat. Cook 10 minutes or until browned; remove from heat, and drain. Repeat procedure with remaining meat; set aside.

Heat 1-teaspoon oil in pan over medium heat. Add bell pepper, onion, red pepper, and garlic; saute 8 minutes or until vegetables are tender. Add chili powder and cumin; cook 1 minute, stirring constantly. Add meat, sugar, and next 5 ingredients; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Add beans, and simmer, uncovered, an additional 40 minutes or until meat is tender. Serve with sour cream and cheese.

Makes 12 Servings
Serving Size: 12 ounces