Texas Chili by franciepad

[BakerAunt]

Texas Chili
Submitted by franciepad on March 10, 2005 at 5:54 pm

Feel free to adjust the amount of chili to your taste - using more or less. You can add a can of pinto beans if you like, but my family prefers it without. Great for chili dogs too!! Make a big pot and freeze some - it freezes great.

1 medium onion, diced
1 medium green peppers, diced (or red pepper-whatever you have on hand)
1 large stalk celery, diced
2 small cloves garlic, crushed
2 tablespoons vegetable oil
3 whole pickled jalapenos, diced (or to taste)
1 1/2 pounds lean ground beef
5 each NM green chiles - to taste, diced
1 can stewed tomatoes
1 can fire roasted whole tomatoes (15 ounces)
1 can tomato paste (6 ounces)
1/2 cup Red chili powder, or to taste (use only 100% pure chili powder)
1/2 teaspoon cumin
1/2 teaspoon Mexican oregano
A few drops of Tabasco (to taste)
1 can beer, (12 ounces) (drink the rest)
1 bottle mineral water (or tap water - 12 ounces)
2 each bay leaves (2 to 3)
1/2 teaspoon Garlic salt
Salt and pepper, to taste

1. Dice and sauté first 5 ingredients in vegetable oil. Add some salt to vegetables and cook until wilted. Do not let them brown.

2. Add meat and cook till all the red is gone. Drain off fat and add remaining ingredients, including beer.

3. Add soda water just to cover top.

4. Cook on low heat, stirring often, for about 3 hours until chili is thickened and delicious.
Serve with shredded cheese and chopped onions sprinkled on top if desired.

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