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>