Amount
Ingredient
Preparation



3
medium
onions

diced



2
medium
green bell peppers

diced



2
large
celery stalks

diced



2
cloves
garlic

peeled and minced



1/2
small
jalapeno pepper





8
pounds
ground chuck

ground coarsely



7
ounces
green chilies

one can



14 1/2
ounces
tomatoes, canned

stewed



15
ounces
tomato sauce





6
ounces
tomato paste





6
ounces
chili powder





1
x
hot red pepper sauce

to taste



12
ounces
beer





12
ounces
water

mineral water, bottled



3
each
bay leaf





1
x
garlic

to taste



1
x
salt and black pepper

to taste

 Dice and saute first 5 ingredients.

Add meat and brown. Add everything else, including 1/2 can beer.

(Drink the remainder, according to Annie).

Add water JUST 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 substitute pure New Mexico ground red chili.

Whatever you use make sure it's pure chili powder, no additional seasonings added.