2 Tbs olive oil 5 cloves garlic, minced 2 onions, diced 1 1/2 lbs lean Omaha Steaks ground beef 1/2 tsp salt 1 tsp freshly ground black pepper 2 Tbs pure red chile powder 4 Roma tomatoes (about 8 ounces), blanched, peeled, and diced 1/2 cup tomato paste 1/2 cup Beef Stock 1 cup dark beer 2 Tbs cider vinegar 3/4 tsp ground cumin 2 tsp minced oregano 1/4 cup minced parsley 1 can (15 ounces) red kidney beans, drained 4 oz crumbled goat cheese, for garnish
To prepare the chili, heat the olive oil in a large saucepan. Add the garlic and onions and sauté over medium-high heat for 5 minutes. Add the beef and sauté for 7 or 8 minutes longer, while stirring frequently, or until the beef is well browned on all sides.
Season with salt and pepper, stir in the chile powder, and cook for 2 minutes more. Add the tomatoes, tomato paste, beef stock, beer, vinegar, cumin, oregano, and parsley, and stir well to combine.
Bring to a simmer, turn down the heat to low, and cook, covered, for 45 minutes.
Add the beans and cook for 15 minutes longer, stirring occasionally. Ladle into serving bowls and sprinkle the goat cheese over.