Cooking with beer - Beer braised Mexican chilli recipe

What you need2 tablespoons olive oil1 large onion, diced1 medium red pepper, diced4 cloves garlic, chopped1 pound lean ground beef1 tablespoon chili powder1 tablespoon ground cumin1 tablespoon dried oregano1/2 cup (115g) of tomato pasteOne bottle of beer(We used English Pale Ale)One can diced tomatoesOne can sweet corn, drainedOne can kidney beans, drained and rinsedDirectionsHeat the olive oil in a large pan over medium-high heat.Add the onions and peppers and cook until soft, about 4 minutes.Stir in the beef and garlic, breaking it up with the back of a wooden spoon, and cook until browned, about 6 minutes.Drain the beef mixture through a colander. Add it back to the pan and stir in the chili powder, cumin and oregano. Cook for about 2 minutes.Stir the tomato paste Add the beer and stir up, bring to a simmer, and then add the diced tomatoes, kidney beans and sweet corn. Simmer on medium-low for 1 1/2 hours, stirring on occasion to keep the bottom from sticking.Serve with grated cheese, sour cream, guacamole and tortilla chips.