2 lb. lean ground beef chuck
4 tbsp. cooking oil
2 medium yellow onions, medium dice
2 medium carrots, peeled and medium dice
4 large celery stalks, medium dice
2 large bell peppers, medium dice
3 tbsp. fresh chopped garlic
1 (12 oz.) can beer (your favorite)
1 cup chopped pickled jalapeno peppers
3 large limes, juiced
1 bunch fresh cilantro, chopped
1 cup brown sugar
1/2 cup rice wine vinegar
1 tbsp. liquid smoke (optional)
2 (15 oz. ea.) cans kidney beans, drained
3 (15 oz. ea.) cans Mexican style diced tomatoes
1 (15 oz.) can tomato sauce
4 to 8 tbsp. chili powder (I use 8 for heat!)
4 tbsp. cumin
1 tbsp. smoked paprika
1 tbsp. beef base
1 tbsp. ground black pepper
3 tbsp. coarse ground salt
8 oz. tomato juice (V8)
1 (8 oz.) can tomato paste (to thicken at end)
grated cheddar cheese, for sprinkling
tortilla chips (your choice)

In a heated medium stock pot add oil and brown ground beef. Then add onions, carrots, celery, peppers and garlic. Sauté till tender. De-glaze using beer. Let reduce by half.

Reduce heat to low and skim fat cap. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 1/2 an hour. Thicken using tomato paste and allow to simmer for an additional 1/2 hour.

Serve in bowls and top with grated cheddar and a side of tortillas chips.

Submitted by: Robert Turner