Pumpkin Ale Chuck Chili

Is it seriously fall already?? Pumpkin flavored products are everywhere and I start work again tomorrow (teaching special ed kindergarten in an inclusion classroom with an awesome coteacher). It's also the time of year when I lose C. on Sundays, Monday nights and some Friday nights to football. In honor of all of these things, I have come up with a new recipe that will be great for football watching and makes enough to take to work as leftovers.  Serves 6 to 8

Ingredients 
2 tbsp vegetable oil
2 tsp smoked paprika
2 tsp chili powder
2 tsp cumin
1.5 lb chuck beef, chopped into even sized cubes
1 yellow onion, chopped
3 cloves garlic, diced
1 bottle dark pumpkin ale such as Samuel Adams
1 28 oz can of fire roasted diced tomatoes (I like Muir Glen)
1/4 cup chopped jalapenos (from a can)
1 15oz can pinto beans, drained and rinsed

1 can msg free beef broth

I served this over homemade mashed potatoes
*feel free to top with cheese and sour cream and/or over rice

In a large pot, bring oil to medium high heat
Add meat and stir for about 2 minutes
Add onions, garlic, and spices
Stir until onions are tender, about 8 minutes
Add beer and once the foam subsides, add all other ingredients
Bring to a boil then simmer for 1.5 hours, or until beef is tender
Make sure to stir a few times while simmering