Nevada Annie’s Champion Chili

3

medium onions        

2

medium green peppers       

2

large stalks celery       

2

small cloves garlic        

1/2

or more small fresh jalapeno peppers, diced   

8

pounds lean chuck, coarsely ground     

1

7 ounce can diced green chilies    

2

14 1/2 ounce cans stewed tomatoes    

1

15 ounce can tomato sauce     

1

6 ounce can tomato paste     

2

3 ounce bottles chili powder     

2

Tablespoons cumin        

1

12 ounce can beer, divided into two portions  

1

12 ounce bottle mineral water      

2-3

bay leaves Tabasco sauce to taste garlic salt to taste

salt and pepper to taste      

Dice and sauté the first five ingredients. Add the meat and brown it. Add the remaining ingredients, including 1/2 can beer (drink the remainder, says Annie). Add enough water to cover just the top of the mixture. Cook about three hours on low heat stirring often. Makes 24 or more servings.