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Oil the bottom of a pot and brown the meat.
Add at least enough beer to cover meat. Cook meat in beer for a minute or two to make sure it cooks through.
Crumble and add dried habañero pepper (you could also add any dry spices you want at this point). Stir and let it soak in beer. Mix the pepper bits with the meat.
Add black beans and cook in beer (add remaining beer if desired) long enough for them to absorb some beer (10-15 minutes).
If you have hours to cook, then add the can of whole tomatoes (remove any remaining skin and green stuff). If your time is limited, just cut them up before adding them. Cook to mush up the tomatoes.
Add desired hot sauce to taste (you could also add any fresh hot ingredients you want, such as fresh hot peppers, at this time).
Cook to reduce liquid to your liking.
Crumble up the cheese and stir in a little at a time, until all cheese is melted.
Drain artichoke hearts and cut into quarters. Add artichoke hearts to chili and cook just a bit longer (about 5 minutes or so).
This recipe serves 3 to 4 people if you serve it in bowls, or 6 to 8 if you use cups. Eat and serve as much or as little as you like. Feel free to add or change anything.
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