2

bottles beer    

6-8

pounds ground chuck, coarse chili grind

5

medium onions, chopped   

5

cloves garlic, chopped   

3

28 ounce cans whole tomatoes, drained and chopped    

3

packets beef bouillon   

6

mild yellow chilies, seeded and chopped

6-8

jalapeno peppers, seeded and chopped 

6

dried red chilies   

1

small can jalapenos peppers  

6

Tablespoons cumin, divided   

3

Tablespoons paprika, divided   

2

Tablespoons sweet basil   

2

Tablespoons powdered oregano, fresh  

2

Tablespoons cracked black pepper  

In large bowl, combine beer, four Tablespoons cumin, two Tablespoons paprika, cracked pepper, basil and oregano; mix well and add beef. Mix and let stand about one hour to marinate.

Meanwhile, in large heavy stock pot or kettle, heat three Tablespoons oil. Add onions and garlic and sauté until golden, stirring frequently. Add meat mixture and brown evenly, stirring frequently. Add tomatoes, banana peppers, jalapeno peppers, dried red chilies and canned jalapenos. Stir in remaining two Tablespoons cumin, remaining one or two Tablespoons paprika, bouillon and salt to taste. Bring to a boil, reduce heat and simmer about two and a half to three hours, stirring frequently, especially during latter part of cooking time.

Makes about 1 gallon chili or about 15 servings.