Yield: 14 servings
| Measure | Ingredient |
|---|---|
| 3 mediums | Onions; diced |
| 2 mediums | Green peppers; diced |
| 2 larges | Stalks celery; diced |
| 2 smalls | Cloves garlic; minced |
| ½ small | Fresh jalapeno peppers; |
| 8 pounds | Lean chuck; ground coarsely |
| 1 can | 7 oz diced green chilies |
| 14½ ounce | Can stewed tomatoes |
| 15 ounces | Can tomato sauce |
| 6 ounces | Can tomato paste |
| 6 ounces | Chili powder |
| \N \N | Tabasco sauce to taste |
| 12 ounces | Beer |
| 12 ounces | Mineral water; bottled |
| 3 \N | Bay leaves; or 2 your choice |
| \N \N | Garlic salt to taste |
| \N \N | Salt/pepper to taste |
Dice and saute first 5 ingredients. Add meat and brown. Add everything else, including ½ can beer. (Drink the remainder, according to Annie). 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.