Best Chili

Makes 12 cups (mine somehow made 21 cups, though...weird!)

2 green bell peppers, seeded and chopped
2 onions, chopped
4 pounds ground sirloin or ground sirloin chili meat
1 Tablespoon minced garlic
1-15oz can tomato sauce
2 Tablespoons molasses
1 Tablespoon cocoa powder
1/2 cup chili powder
1 Tablespoon ground cumin
1 Teaspoon dried oregano leaves
1-12oz bottle light Mexican beer
2-14oz cans beef broth
2-15oz cans pinto beans, drained and rinsed

In a large pot coated with non-stick cooking spray, saute the bell peppers and onions until tender, about 5 to 7 minutes. Add the ground meat and garlic, and stir until the meat is done, about 7 minutes. Add the tomato sauce, molasses, cocoa, chili powder, cumin, oreganon, beer and beef broth. Bring to a boil, reduce heat and simmer for one hour. Add beans, cooking 10 minutes longer and serve.

To prepare and eat now:Eat when ready.
To freeze: Cool to room temperature, then transfer to freezer containers, label, and freeze. Recommended freezing time: up to 3 months.
To prepare after freezing: Remove from freezer to defrost. Reheat in a non-stick pot over low heat. Alternately, you can reheat in the microwave.