Chili : Spicy Beef and 3-Bean Chili

• 2 tablespoons olive oil
  
• 2 pounds bottom round of beef, cut in 1/2-inch pieces
  
• 1 1/2 teaspoons salt, divided
  
• 2 onions, chopped (about 2 cups)
  
• 8 cloves garlic, minced
  
• 2 (12-ounce) bottles dark ale
  
• 1/2 cup chili powder
  
• 1 tablespoon ground cumin
  
• 1 tablespoon dried oregano leaves
  
• 1 teaspoon Saigon cinnamon
  
• 1 (28-ounce) can plum tomatoes
  
• 1 (8-ounce) can tomato sauce
  
• 1 tablespoon Original TABASCO® brand Pepper Sauce
  
• 1 (15.5-ounce) can pinto beans, drained
  
• 1 (15.5-ounce) great northern beans, drained
  
• 1 (15.5-ounce) can small white beans, drained
  

Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle meat with 1 teaspoon of the salt and add meat, onions, and garlic to the pan. Cook until meat is no longer pink.

Add 1 bottle of ale and cook for 2 minutes. Add the remaining ingredients and bring to a boil. Reduce heat and simmer, stirring occasionally, until meat is tender, about 3 hours. Serve with tortilla chips, chopped onion, grated cheese, and sour cream.

About 10 cups.