Spicy Chili

Over the years, mostly through trial and error, I've learned to make a pretty good pot of chili. Because of my relaxed method -- and never having written out the recipe before -- I'm not exactly sure what I put in, but I'm going to do my best to re-create it here. My kids love this as much as I do; it's a big favorite during football season in particular, but we eat it any time of year. Add some cornbread (or corn tortillas, if you're gluten free) for a great meal. I am apt to throw in whatever seems good at the time. My optional additions are in brackets.

1 lb lean ground beef or turkey, or 1 lb lean beef cut into cubes
1 small sweet onion, diced
1 bell pepper, chopped
2 jalapenos or less if you prefer less hotness, chopped
2 tablespoons hot Mexican chili powder
1 can diced tomatoes
1 can stewed tomatoes
1 can chili beans, drained
[1 can black beans, drained and rinsed]
[1 can Summer Crisp corn, or 1-2 cups fresh corn cut off the cob]
1 bottle Corona or other Mexican beer (I've used other beers, so any will do but I prefer Corona)
Black pepper and kosher salt to taste
Shredded Mexican cheese, cheddar, or Monterey jack
[Shredded lettuce]
[Salsa]
[Sour cream or plain yogurt]

Brown meat in large pot with onion, pepper, and chili powder; drain if necessary. Return meat to pot and add remaining ingredients. Simmer on low heat, tasting and adjusting seasonings as needed. An hour is probably enough, but I like to lower the heat after about a half hour and keep on low for several hours so the flavors can blend. Top with cheese and whichever of the following ingredients appeal to you.