1/4 OLIVE OIL;DIVIDED — CUP
4 ONION;CHOPPED — LARGE
1 RED PEPPER;CHOPPED — MED
GARLIC;MINCED — CLOVE 2 STALK CELERY;COARSE CHOPPED
4 GROUND BEEF;*SEE NOTE* — LBS
1 tablespoon OREGANO
1/2 tablespoon RED PEPPER — GROUND
1 1/2 tablespoons CUMIN
1 tablespoon PAPRIKA
1 tablespoon CHILI POWDER
1 tablespoon CELERY SEED
1 ITALIAN PLUM TOMATO — * SEE NO
12 BEER — OZ
RED KIDNEY BEANS — * SEE NOTE*
****NOTES***** SMALL BEEF CHUNKS CAN BE USED INSTEAD OF GROUND BEEF. BLEND TOMATOES IN BLENDER WITH LIQUID UNTIL SMOOTH. PINTO BEANS CAN BE USED INSTEAD OF KIDNEY BEANS. USE BOTTLES HOT SAUCE TO TASTE. IN A LARGE SKILLET, HEAT 1/8 CUP OF OLIVE OIL OVER MED-HIGH HEAT AND COOK THE ONIONS, RED PEPPER, GARLIC AND CELERY FOR 5 MINUTES, STIRRING. IN A LARGE, HEAVY POT, HEAT THE REMAINING 1/8 CUP OF OIL AND BROWN THE MEAT, STIRRING TO BREAK UP THE LUMPS AND TO PRODUCE A SMOOTH, UNIFORM MIXTURE. STIR IN ONION MIXTURE TO MEAT MIXTURE. ADD THE OREGANO, RED PEPPER, CUMIN, PAPRIKA, CHILI POWDER, CELERY SEEDS, SALT, PEPPER, TOMATOES WITH LIQUID AND BEER OR GINGER ALE. BLEND WELL. SIMMER 1 HOUR, UNCOVERED, STIRRING OCCASIONALLY TO THE MIXTURE DOESN’T STICK TO THE BOTTOM AND SCORCH. ADD KIDNEY BEANS AND THEIR LIQUID, BLEND AND SIMMER 30 MINUTES, STIRRING OCCASIONALLY. ADD HOT SAUCE TO TASTE IF DESIRED. TASTE FOR SEASONING.