Ingredients:
• 3 medium onions – diced
• 2 medium green peppers – diced
• 2 large stal celery – diced
• 2 small clov garlic – minced
• 1/2 small fresh jalapeno peppers
• 8 pounds lean chuck – ground coarsely
• 1 7 oz can diced green chilies
• 1 14 1/2 ounce stewed tomatoes
• 1 15 ounce ca tomato sauce
• 1 6 ounces can tomato paste
• 6 ounces chili powder
• tabasco sauce to taste
• 12 ounces beer
• 12 ounces mineral water – bottled
• 3 bay leaves – or 2 your choice
• garlic salt to taste
• salt/pepper to taste

Directions:
Dice and saute first 5 ingredients. Add meat and brown. Add everything else, including 1/2 can beer. Add water JUST TO COVER TOP. Cook about 3 hours on low heat. Stir often. Remove bay leaves. Couple of notes: Better the 2nd day, if you can wait that long. Also, those I substitute pure New Mexico ground red chili. Whatever you use make sure it’s pure chili powder, no additional seasonings added.

Submitted by admin.