First Alert Chili

• 1/4 cup olive oil divided
• 4 large onions chopped
• 1 medium sweet red bell peppers
• 1 clove garlic minced
• 2 stalks celery coarsely chopped
• 4 pounds ground beef
• 1 tablespoon oregano
• 1/2 tablespoon cayenne pepper
• 1 1/2 tablespoons cumin
• 1 tablespoon paprika
• 1 tablespoon chili powder
• 1 tablespoon celery seeds
• 1 each italian plum (roma) tomatoes
• 12 ounces beer
• 1 x red kidney beans

1. IN A LARGE SKILLET, HEAT 18 CUP OF OLIVE OIL OVER MED-HIGH HEAT AND COOK THE ONIONS, RED PEPPER, GARLIC AND CELER Y FOR 5 MINUTES, STIRRING.
2. IN A LARGE, HEAVY POT, HEAT THE REMAINING 18 CUP OF OIL AND BROWN THE MEAT, STIRRING TO BREAK UP THE LUMPS AND TO PRODUCE A SMOOTH, UNIFORM MIXTURE.
3. STIR IN ONION MIXTURE TO MEAT MIXTURE.
4. ADD THE OREGANO, RED PEPPER, CUMIN, PAPRIKA, CHILI POWDER, CELERY SEEDS, SALT, PEPPER, TOMATOES WITH LIQUID AND BEER OR GINGER ALE.
5. BLEND WELL.
6. SIMMER 1 HOUR, UNCOVERED, STIRRING OCCASIONALLY TO THE MIXTURE DOESN'T STICK TO THE BOTTOM AND SCORCH.
7. ADD KIDNEY BEANS AND THEIR LIQUID, BLEND AND SIMMER 30 MINUTES, STIRRING OCCASIONALLY.
8. ADD HOT SAUCE TO TASTE IF DESIRED.
9. TASTE FOR SEASONING.

olive oil, onions, sweet red bell peppers, garlic, stalks celery, ground beef, oregano, cayenne pepper, cumin, paprika, chili powder, celery seeds, italian plum, beer, red kidney beans

Taken from recipeland.com/recipe/v/first-alert-chili-44360 (may not work)