Yield: 24 servings
| Measure | Ingredient |
|---|---|
| 3 mediums | Onions |
| 2 mediums | Green peppers |
| 2 larges | Stalks celery |
| 2 \N | Cloves garlic |
| 1 small | Jalapeno pepper, fresh, seeded & diced |
| 8 pounds | Lean chuck, coarsely ground |
| 7 ounces | Diced green chiles |
| 28 ounces | Stewed tomatoes |
| 15 ounces | Tomato sauce |
| 6 ounces | Tomato paste |
| 6 ounces | Chili powder |
| 2 tablespoons | Cumin |
| \N \N | Tabasco sauce to taste |
| 12 ounces | Beer, divided into two portions |
| 12 ounces | Mineral water |
| 3 \N | Bay leaves |
| \N \N | Garlic to taste |
| \N \N | Salt to taste |
| \N \N | Pepper to taste |
Dice and saute the first five ingredients. Add the meat and brown it.
Add the remaining ingredients, including half the beer (Annie sez to drink the remainder!). Add water just to cover the top of the mixture.
Cook about 3 hours on low heat, stirring often.
Serves 24
Submitted By MICHAEL ORCHEKOWSKI On 10-31-94