Stormy Weather Recipe - Beef Steak Chili with Mango

It's no secret Sacramentans are in need of a little comfort and respit, from the stormy weather we have been experiencing.  Here's a favorite Chili recipe I sometimes cook on days like this.  Adding Carrot and Mango makes it a little different than most chilis - I hope you enjoy - perhaps even for the upcoming Super Bowl game!

1 1/2 lbs Beef Steak cut into ½" cubes 2 cans (28 oz. each) Kidney or Pinto Beans (drained & rinsed) 2 cups chopped yellow onions 1 cup chopped green bell peppers 4 teaspoons minced garlic 1 Mango cut into cubes 2 tablespoons chili powder 1/2 teaspoon salt 2 teaspoons ground cumin 1/4 teaspoon cayenne 1 (15 ounce) can diced canned tomatoes 3 tablespoons tomato paste 1 teaspoon sugar 2 cups dark beer 1 cup shredded cheese, for topping

DIRECTIONS: Brown the meat and stir to break up the pieces. Add the onion, green bell pepper, garlic, chili powder, salt, cumin, and cayenne, and cook, stirring, until soft, about 4 minutes. Add the tomatoes and their juices, mango cubes, and the tomato paste, sugar, and beer to the pot. Stir well and bring to a boil. Simmer at medium-low temperature, uncovered, for 30 minutes, stirring occasionally. I enjoy when served over a bed of either Corn Bread or Polenta.