3 med. onions, diced
2 med. green peppers, diced
2 lg. stalks celery, diced
2 sm. cloves garlic, crushed
1 sm. fresh jalapeno pepper, diced
8 lbs. lean ground chuck
1 (7 oz.) can diced green chilies
2 (14 1/2 oz.) cans stewed tomatoes
1 (15 oz.) can tomato sauce
1 (6 oz.) can tomato paste
2 (3 oz.) bottles chili powder
2 tbsp. cumin powder
Tabasco sauce to taste
1 (12 oz.) can of beer
1 (12 oz.) bottle mineral water
2 or 3 bay leaves
Garlic salt to taste
Salt and pepper to taste

Saute first five ingredients in a little butter. Add meat and brown. Drain off excess fat. Add remaining ingredients, including the beer and mineral water. Add the mineral water just to cover the top of all the ingredients. Stir well to combine all ingredients. Cook about 3 hours on low heat. Stir often. Before serving, remove bay leaves. Serve with garlic bread.

Makes 12 to 16.