3 medium onions
2 medium green peppers
2 large stalks celery
2 small cloves garlic
1/2 (or more) small fresh Jalapeno pepper, diced
8 pounds lean chuck, coarsely ground
1 7 oz can diced green chilies
2 14 1/2-oz cans Hunts stewed tomatoes
1 15-oz can Hunts tomato sauce
1 6-oz can Hunts tomato paste
2 3-oz bottles Gebhardt chili powder
2 tablespoons cumin
Tabasco sauce to taste
1 12-oz can Budweiser beer, divided into two portions
1 12-ox bottle mineral water
2 or 3 bay leaves
garlic salt to taste
salt and pepper to taste
Dice and saute the first five ingredients.
Add the meat and brown it.
Add the remaining ingredients, including 1/2 can beer (drink the remainder, says Annie).
Add water just to cover the top of the mixture.
Cook about three hours on low heat, stirring often.