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 Dice and saute first 5 ingredients. Add meat and brown. Add everything else, i ncluding 1/2 can beer. (Drink the remainder, according to Annie). Add water JUS T 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 s ubstitute pure New Mexico ground red chili. Whatever you use make sure it's pur e chili powder, no additional seasonings added. Busted by Christopher E. Eaves <cea260@airmail.net>
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