Cowboy Beef Black Bean Chili

Start with a really large stock pot.
I had to change, using a bigger one.
This is a substantial and good recipe.

Ingredients:
2 pounds ground beef (95% lean)
1 tablespoon vegetable oil
1-1/2 cups chopped onions
2 tablespoons minced garlic
2 medium yellow bell peppers, chopped
1 large jalapeño pepper, seeded, finely chopped
1/4 cup chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano leaves, crushed
1 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground red pepper
1 can (28 ounces) crushed canned tomatoes, undrained
1 can (14-1/2 ounces) chili-seasoned or zesty-style diced tomatoes, undrained
1 can (14 ounces) ready-to-serve beef broth
12 ounces dark beer
1/3 cup tomato paste
1 tablespoon honey
2 cans (15 ounces each) black beans, rinsed, drained

Directions:
Brown ground beef in stockpot over medium heat 8 to10 minutes
or until beef is no longer pink, breaking up into 3/4-inch crumbles. Remove from stockpot with slotted spoon. Set aside. Pour off drippings.
Heat oil in same stockpot over medium heat until hot.
Add onions and garlic; cook and stir 3 to 5 minutes
or until onions are tender. Add bell peppers and jalapeño;
cook and stir 4 to 5 minutes or until peppers are tender.
Return beef crumbles to stockpot.
Add chili powder, cumin, oregano, thyme
and red pepper; cook and stir for 2 to 3 minutes.
Stir in crushed tomatoes, diced tomatoes, broth,
beer, tomato paste and honey; bring to a boil.
Reduce heat; cover and simmer 45 minutes.
Uncover stockpot; continue simmering 30 minutes
or until thickened to desired consistency,
stirring occasionally. Stir in beans; cook 5 to 10 minutes
or until beans are heated through.
Season with salt and black pepper, as desired.