$25,000 chili

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.

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