Original Ranch House Chili

• oil
• 1 lb. diced ground chuck beef
• 2 lb. ground beef
• 1 lb. combination ground and diced pork
• 1 celery stalk
• 1/2 medium bell pepper, diced (throw stem and seeds away)
• 1 medium onion, diced
• 1/2 red bell pepper, diced (throw stem and seeds away
• 4 tomatillas, diced
• 3 1/2 c. water
• 4 oz. beer
• 1 (6 oz.) can tomato paste
• 1 (14 1/2 oz.) can tomatoes/juice
• 1 (8 oz.) can tomato juice
• 1 tsp. chili powder
• 1 tsp. freshly ground pepper
• 1tsp. hot pepper sauce
• 1 tsp. chili con carne seasoning
• 1 tsp. cayenne pepper
• salt to taste
• 1 or 2 (15 oz.) cans kidney beans

1. Brown ground chuck, ground beef and pork in 1 tablespoon oil in a frying pan; drain and set aside.
2. In 5 quart kettle add 2 tablespoons oil, at medium/high heat stir and add celery, peppers, onion and tomatillas.
3. Heat and stir until onions are transparent. Add meat to kettle; mix well.
4. While stirring add water, beer, tomato paste, tomatoes and tomato juice.
5. Add spices, mix well and turn down to simmer.
6. Add kidney beans 30 minutes before serving; stir well.

oil, ground chuck beef, ground beef, combination ground, celery, bell pepper, onion, red bell pepper, tomatillas, water, beer, tomato paste, tomatoes, tomato juice, chili powder, freshly ground pepper, hot pepper sauce, chili con carne seasoning, cayenne pepper, salt, kidney beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=358320 (may not work)