Nevada Annie'S Chili

• 1 1/2 medium chopped onions
• 1 medium green pepper
• 1 large rib celery, chopped
• 1 small clove garlic, minced
• 1/2 tsp. chopped jalapeno pepper
• 3 Tbsp. oil
• 4 lb. ground round
• 4 to 8 Tbsp. chili powder
• 1 Tbsp. cumin
• 2 tsp. garlic salt
• 1/4 tsp. Tabasco
• salt and pepper to taste
• 12 oz. can beer
• 1 1/4 c. water
• 14 1/2 oz. stewed tomatoes
• 8 oz. tomato sauce
• 4 oz. tomato paste
• 4 oz. diced green chilies
• 1 bay leaf
• kidney beans (optional)

1. Saute onion, green pepper, celery, garlic and jalapeno pepper. Add meat and cook until it loses its redness.
2. Combine chili powder, cumin, garlic salt, Tabasco, salt and pepper with 8 ounces beer (the other 4 ounces is for the cook!).
3. Let stand 2 minutes. Add to meat along with the remaining ingredients.
4. Simmer, covered, on low heat for 3 hours.

onions, green pepper, celery, clove garlic, jalapeno pepper, oil, ground round, chili powder, cumin, garlic salt, tabasco, salt, beer, water, tomatoes, tomato sauce, tomato paste, green chilies, bay leaf, kidney beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=638361 (may not work)