2 lb. ground chuck
1 lb. boneless beef stew meat (chopped into sm. cubes)
1 (4 oz.) pkg. Carrol Shelly's chile mix
1 (16 oz.) jar chunky salsa (hot)
1/2 can beer
1 tbsp. Worcestershire sauce
1 tbsp. real lemon juice
1 tbsp. Tony Chaceras
1 bay leaf
1 tsp. cayenne pepper
2 stalks celery, finely chopped
3 chili peppers, finely chopped
3/4 red bell pepper, finely chopped
3 cloves garlic, minced
1 1/2 lg. onions, finely chopped
2 green onions, finely chopped
10 oz. Monterey Jack cheese, chopped into sm. cubes

For chili and beans simply add 1 (16 ounce) can Bushes hot chili beans when you add salsa.

Chop stew meat into 1 inch cubes and brown, save drippings. Brown ground chuck and drain. Add stew meat and ground chuck into large Dutch oven along with 16 ounce salsa, 1 tablespoon Worcestershire sauce, 1 tablespoon real lemon, 1/2 can beer and the large seasoning bag of Shelby's Chili mix. Also the cayenne pepper to taste.

Cook on low heat while chopping vegetables. Finely chop 2 stalks celery, 3 large chili peppers, 3/4 large bell pepper (red for color), 3 cloves garlic, 1 1/2 large onion, 2 green onions, 1 bay leaf, 1 tablespoon Tony's and 1 tablespoon stew meat drippings to meat. Cover and simmer for 45 minutes stirring frequently. Chop cheese into small cubes and add to chili before serving. Best served with Jiffy corn muffin mix.