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.