Ingredients
1 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
3 cloves garlic, sliced
2 tablespoons vegetable oil
3 pounds ground beef
Chili Spice Mixture (recipe follows)
2 cans (15 ounces each) Kidney beans
1 can (28 ounces) diced tomatoes in juice, undrained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 can (4 ounces) chopped green chilies, drained
1-1/2 cups dark beer*
2 teaspoons Worcestershire sauce
3-4 drops hot pepper sauce
1-1-1/2 teaspoons salt
Assorted garnishes: shredded cheese, sliced green onions, sour cream
Directions
1. Sauté onion, celery, green pepper, and garlic in oil in large Dutch oven until tender, about 5 minutes; stir in beef. Cook over medium-high heat until browned, about 10 minutes; drain fat.
2. Stir in Chili Spice Mixture and remaining ingredients, except garnishes. Heat to boiling; reduce heat and simmer, covered, 2-1/2 to 3 hours, stirring occasionally. Ladle chili into bowls and serve with assorted garnishes.
*NOTE: Non-alcoholic beer may be substituted.
Chili Spice Mixture
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano leaves
1 teaspoon unsweetened cocoa powder
1 teaspoon cayenne pepper
1/2-1 teaspoon sugar
1. Combine all ingredients. Makes approximately 1/4 cup
YIELD: Makes 12 servings (about 1 cup each)