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Hearty Chili

    1 pound beef round, trimmed and cut into 1/2-inch chunks
    Salt & freshly ground pepper to taste
    1 1/2 tablespoons canola oil, divided
    3 onions, chopped
    1 green bell pepper, seeded and chopped
    1 red bell pepper, seeded and chopped
    6 cloves garlic, minced
    2 jalapeno peppers, seeded and finely chopped
    2 tablespoons ground cumin
    2 tablespoons chili powder
    1 tablespoon paprika
    2 teaspoons dried oregano
    12 ounces dark or light beer
    1 28-ounce can diced tomatoes
    8 sun-dried tomatoes (not packed in oil), snipped into small pieces
    2 bay leaves
    3 19-ounce cans dark kidney beans, rinsed
    1/4 cup chopped fresh cilantro
    2 tablespoons lime juice

Season beef with salt and pepper. Heat 1 1/2 teaspoons oil in a
Dutch oven over medium-high heat. Add half the beef and cook,
stirring occasionally, until browned on all sides, 2 to 5 minutes.
Transfer to a plate lined with paper towels. Repeat with another
1 1/2 teaspoons oil and remaining beef.

Reduce heat to medium and add remaining 1 1/2 teaspoons oil to the
pot. Add onions and bell peppers; cook, stirring frequently, until
onions are golden brown, 10 to 20 minutes. Add garlic, jalapenos,
cumin, chili powder, paprika and oregano. Stir until aromatic, about
2 minutes.

Add beer and simmer, scraping up any browned bits, for about 3
minutes. Add diced tomatoes, sun-dried tomatoes, bay leaves and
reserved beef. Cover and simmer, stirring occasionally, until beef
is very tender, 1 1/2 to 2 hours.

Add beans; cook, covered, stirring occasionally, until chili has
thickened, 30 to 45 minutes. Remove bay leaves. Stir in cilantro and
lime juice. Adjust seasoning with salt and pepper.