Spicy chili with beans

I am not a chili purist. I believe that if it looks like chili when it's done and it tastes good, well then, mission accomplished. Therefore, the recipe I am about to share has beans it. But I'm still calling it chili and I am unapologetic about it. It's a great cold weather comfort food that's easy(er) on the waistline without forgoing all the flavor I've come to expect from chili. This recipe makes enough for six people and can be enjoyed over several days. In fact, it seems to get better with age (within reason).

Ingredients
1 1/4 lbs ground beef
1 yellow onion, chopped
2 jalapeno peppers, chopped
2 cloves of garlic, chopped
1 (15 ounce) can of tomato sauce
2 (14 ounce) cans crushed tomatoes, San Marzano preferred
2 tablespoons plus 1 teaspoon chili powder
1 tablespoon plus 1 teaspoon ground cumin
1 teaspoon cayenne pepper
1/2 teaspoon of salt
1/2 teaspoon of black pepper
4 oz beer, stout preferred
1/8 cup of Worcestershire sauce
1 (16 ounce) can of red kidney beans
Shredded cheddar cheese (for garnish)
Sour cream (for garnish)

To prepare:

Brown the beef in a large, heavy bottomed pan along with the jalapeno, garlic, and the chopped onion. If the water released by the beef fails to evaporate during the browning process drain it off before continuing.

Add the tomato sauce, crushed tomatoes, beans, 2 tablespoons of chili powder, 1 tablespoon of cumin, cayenne pepper, salt, and black pepper. Bring to boil, then reduce heat and simmer for 30 minutes.

Add the beer, Worcestershire sauce and another 1/2 teaspoon each of cumin and chili powder. Simmer for 2 hours.

To serve top with shredded cheese and a dollop of sour cream. Enjoy!