Recipe - Award Winning Chili

Every once in a while, I whip this up and bring it in to work. I get quite a few requests for the recipe, and, it did take third at a chili cook off, so, it can't be all bad, right?

Ingredients:
1 lb lean Ground Beef
1 lb lean Stew Cubes, Cut into ½” cubes
3 Large Bell Peppers
1 Large Can Mushrooms, Drained –or- 1 Small Package, Sliced
2 Large Onions
3 Carrots
1 8 oz. Can Dark Red Kidney Beans, Drained
1 8 oz. Can Light Red Kidney Beans, Drained
1 8 oz. Can Seasoned Chili Beans, NOT Drained
3 Tbs. Onion Flakes
3 Tbs. Cumin
2 Tbs. Chile Powder (Homemade is best!)
3 Tsp. Cayenne Pepper
2 Tsp. Seasoned Salt
2 whole Turkish Bay leaves
1 Small Can Tomato Paste
6 Tbs. Garlic, Minced
12 oz. bottle of lager
Salt

Preparation:
Brown the ground beef slowly with a pinch of salt and 1 Tablespoon each of onion flakes, cumin, chile powder, and cayenne pepper. Drain and set aside.
Brown the beef cubes slowly with a pinch of salt and 1 Tablespoon each of onion flakes, cumin, chile powder, and cayenne pepper. Drain and set aside.
Dice the peppers and onions into half-inch squares.
Peel and then slice the carrots into quarter-inch thick slices.
Combine the remaining ingredients except for the Bay Leaves and lager with the browned beef in the crock pot and stir to distribute everything evenly.
Flatten the top of the mix, and pour the beer evenly over it.
Place the Bay Leaves on top of the mix.
Cover and cook on low for 8-10 hours, remove the Bay Leaves before serving.

You're Going to Need:
A Large Crock Pot

Serves:
8-10 Servings, serve over Tortilla Chips, Corn Chips, or Rice