1 tablespoon vegetable oil 
1 1/2 pounds ground beef chuck 
1 large onion, chopped 
2 garlic cloves, minced 
1 tablespoon ground cumin 
2 cans (16 ounces each) pinto beans, drained and rinsed 
1 can (16 ounces) red kidney beans, drained and rinsed 
1 can (12 ounces) diced tomatoes 
1 can or bottle (12 ounces) beer 
1 can (4 ounces) chopped green chilies 
1 tablespoon hot pepper sauce 
1 1/2 teaspoons salt 
Shredded cheddar or Monterey jack cheese, optional 

Heat oil in 5-quart Dutch oven or heavy saucepot over medium heat. Add beef and cook until well browned on all sides. Remove to bowl with slotted spoon. Add onion and garlic to drippings in skillet; cook until tender, about 5 minutes. Return meat to Dutch oven; stir in cumin; cook 1 minute. Stir in pinto beans, kidney beans, diced tomatoes, beer, green chilies, pepper sauce and salt. Bring to a boil over high heat, reduce heat to low, cover and simmer 20 minutes to blend flavors, stirring occasionally. Serve with shredded cheese, if desired. Makes 6 servings.