1 1/2 lbs ground beef
2 cups chopped yellow onions
1 cup chopped green bell peppers
4 teaspoons minced garlic
2 tablespoons chili powder
1 tablespoon Essence of Emeril
1/2 teaspoon salt
2 teaspoons ground cumin
1/4 teaspoon cayenne
1 (15 ounce) can whole canned tomatoes
3 tablespoons tomato paste
1 teaspoon sugar
2 cups dark beer
1 cup shredded cheese, for topping

Brown the meat and stir to break up the pieces.
Add the onion, green bell pepper, garlic, chili powder, Essence, salt, cumin, and cayenne, and cook, stirring, until soft, about 4 minutes. Put the whole tomatoes in a large mixing bowl and squeeze them with your hands to break them into pieces.
Add the squeezed tomatoes and their juices, the tomato paste, sugar, and beer to the pot.
Stir well and bring to a boil.
Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally.