Family Favorite: Miami Chili

Great by itself or on a Chili Cheese Dog... Miami Chili
1 lb. ground beef
3 T. olive oil
1½ c. chopped green, red and yellow peppers
1 c. chopped Vidalia onion
2 cloves garlic, minced
2 (28 oz) cans diced tomatoes with chopped chilies
2 (16 oz) cans red kidney beans, rinsed and well drained
1 (16 oz) can black beans, rinsed and drained
1 (12 0z) bottle Mexican beer
3 T. red wine vinegar
2 T. chopped fresh oregano
2 T. chopped fresh basil
2 bay leaves
1½ T. chili powder
2 t. salt
1½ t. ground cumin
Coarsely shredded extra-sharp Cheddar cheese
Cook ground beef in 1 T. of the olive oil over medium high heat for 5 minutes or until browned, drain well. In the same pan, heat the remaining 2 T. olive oil over medium high heat. Add peppers, onions and garlic and cook until peppers are tender. Stir in beef, tomatoes with their juices, kidney and black beans, beer, vinegar, oregano, basil, bay leaves, chili powder, salt and cumin. Bring mixture to a boil. Reduce heat to medium-low and simmer partially covered for 1½ hours, stirring occasionally. Taste for seasonings. Remove bay leaves. Serve in bowls with cheese garnish {or on top of a good old grilled hot dog in a toasted bun with mustard} with a side of Homemade Potato Chips!
{This recipe came from my brother and SIL.}