4 lbs. fresh coarse ground beef
1 bottle of beer or 2 cups water
4 stalks of celery, diced
1-2 small sweet white onions, diced
2 8 oz. cans diced jalapeno peppers or roasted jalapenos, peeled
2 8 oz. cans of diced mild peppers
1 1/2 - 2 cups chili powder or less, to taste
1/2 tablespoon salt
1/2 tablespoon pepper
1/4 oz. crushed chili peppers or to taste (optional)
3 12 oz. red kidney beans (or more, according to taste)
3 12 oz. pinto beans (or more, according to taste)
25 oz. crushed tomatoes
5 15 oz cans tomato sauce
5 oz. tomato paste
½ tablespoon cumin
6 whole allspice
8 whole bay leaves
1 tablespoon cooking oil

Brown ground beef in 1 tablespoon of cooking oil in tamale or other big pot, then add celery, onions, chilies, cumin, allspice, bay leaves, green peppers and one bottle of beer or two cups of water and allow to continue to brown.

Add remaining ingredients and bring to a boil. Turn down and let simmer for about 45 minutes.

There is a local legend that if you drink the water from the Hassayampa River that flows from Prescott Arizona, down through Wickenburg and into the Gila River, you will never tell the truth again, well I've drank that water for a long time now, and never told the truth since, but I'm not lying when I say this is pretty good chili.

Submitted by: RW Young