Two hours of simmering creates well-melded flavor in Jamie Deen's loaded chili. The beef is sprinkled with cumin, chili powder and oregano-making it arguably a star of the dish (but don't tell the beans).
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Drain the beef mixture through a colander. Add it back to the Dutch oven and stir in the chili powder, cumin and oregano. Cook for about 2 minutes. Stir the tomato paste into the beef mixture; this will "toast" it and give the chili more flavor. Add the beer and stir up any browned bits on the bottom of the pan. Bring to a simmer, and then add the diced tomatoes and beans. Simmer on medium-low for 2 hours, stirring on occasion to keep the bottom from sticking.