2 1/2 pounds Beef chuck — , coarsely ground
1 large Onion — , chopped
4 cloves garlic — , minced
1 can beer — (+more if needed)
1/2 10-oz. can Rotel Tomatoes and Green Chillies
2 Tablespoons Gebhard chili powder — (2-3 Tbsp.)
1 1/2 Tablespoons Cumin — (Comino)
1 1/2 teaspoons coarse black pepper
1 1/2 teaspoons Accent or MSG
1/2 teaspoon paprika
1/2 teaspoon celery salt
1/2 teaspoon Red pepper — , ground
1/4 teaspoon Sage — , ground
1/4 teaspoon Oregano — , ground
1/4 teaspoon Thyme — , ground
1/4 teaspoon Coriander
Place beef, onion and garlic in a large Pyrex bowl. Microwave on high for 12-14 minutes, stirring twice. Add all remaining ingredients, stirring well. Cover and microwave on high 15 minutes. Stir. Cover and microwave on 30 percent (medium-low) 4 minutes, stirring once midway through cooking. Add more beer if chili gets to thick during cooking.
This recipe can be done in a crock pot after the meat is browned and onions are sauteed. Cook in the crock pot 6-8 hours on slow. Serves 8-10.