2 lbs lean ground beef

1 c (2 stalks) chopped celery

1/2 c (1 med) chopped onion

2 cloves garlic, minced

1 (15-16 oz) can dark red kidney beans, rinsed and drained

1 (15 oz) can tomato sauce

1 (14 1/2 oz) can stewed tomatoes, undrained

1 tbs chili powder

1 tbs beef bouillon granules

1 tbs dried thyme, crushed

1 tsp dried parsley flakes

1 tsp black pepper

1 (12 oz) bottle lager-style beer

sour cream (optional)

shredded cheese (optional)

In a 4 or 5 qt dutch oven, cook ground beef, celery, onion, and garlic until meat is brown and onion is tender; drain off fat. Stir in kidney beans, tomato sauce, undrained stewed tomatoes, chili powder, bouillon granules, thyme, parsley flakes, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 2 hours.

Stir in beer. Return to boiling; reduce heat. Simmer, covered, for 30 minutes more. If desired, top each serving with sour cream and/or cheese.

Makes 6 servings