1. Heat 1 Tbsp. (15 mL) canola oil in Dutch oven over medium-high heat. Working in two batches, brown beef, about 3-4 min. per batch, stirring frequently.
2. Meanwhile, in a sauté pan heat remaining 1 Tbsp. (15 mL) canola oil and cook bell peppers and onions 4 min. or until onions are soft, stirring frequently. Stir into cooked beef. Add stewed tomatoes, beer, chili powder, cumin, paprika, and bouillon. Bring just to a boil over medium-high heat, reduce heat, cover and simmer 45 min. Stir in salt.
3. Serve chili with choice of toppings placed in three small bowls.
Yield: 8 servings. Serving size: 1-1/3 c. (325 mL) chili.
* Recipe courtesy of CanolaInfo.