This is my favorite chili recipe of all time.  It’s best served with crackers and a big glass of milk, but won’t disappoint in Frito Pie, Chili Dogs, or Chili Mac.

There are no beans in this chili.  If you like beans in your chili, add them.  I won’t be offended.

Ingredients:

• 5 lbs. coarse ground chuck (80% lean)
• 2 c diced yellow onion
• 1 c diced celery
• 1 can stewed tomatoes, diced
• 2 green peppers, diced
• 2 jalapenos, diced
• 8 cloves garlic, crushed
• 2 T. Tabasco sauce
• 2 T worcestershire suce
• 1 12 oz. can of your favorite American beer (don’t get all German lager on me, here)
• 1 6 oz. can tomato paste
• 8 T. good quality chili powder
• 1 tsp. ground cumin
• 2 tsp. salt
• 1 tsp. cayenne pepper
• 4 c. water

Brown ground beef in large stock pot.  Drain well into colander.  Add onion, celery, green pepper, jalapeno, garlic and tomato paste, and cook for 3 minutes over medium heat.  Add beer and use to deglaze the bits on the bottom.  Return meat to pot.

In separate bowl, mix chili powder, cumin, cayenne and salt.  Add to pot and stir to combine.  Add water, worcestershire, Tabasco, and stewed tomatoes.  Cook and simmer over low heat until reduced to desired consistency, at least an hour.