This is a chile recipe developed and refined by me over many years. It is not harsh nor otherwise unkind but tangy and with some authority. I prefer to use canned baked beans rather than kidney beans. For this reason the beans should be added toward the end of the cooking cycle.
In a skillet, saute meat, onion and pepper over medium heat. Mix dry ingredients together and add to meat; cook, stirring frequently, until meat is browned. Put into stock pot and add crushed tomatoes. Cook slowly over low heat until peppers and onions break down (4-8 hours) - stir occasionally. Add beer if concoction becomes dry (depends on meat). Add beans just before serving.