1/4 cup oil
4 pounds boneless beef chuck, cut into pieces
2 medium onions, chopped
2 medium bell peppers, chopped
1 4 ounces can chopped chiles or jalapenos
1/3 cup chili powder
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon salt
1 cup beer

Heat 2 tablespoons of oil in a skillet over medium heat. Add the beef and brown on all sides. Transfer to Crock-Pot. Add remaining 2 tablespoons oil to the skillet and saute the onions and green peppers until soft. Transfer to Crock-Pot. In Crock-pot stir in the jalapenos, chili powder, oregano, cumin, salt and beer. Cover and cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours. Serve.