4 tbsp. oil
1 lg. onion, chopped fine
1 lg. green pepper, chopped fine
2 or 3 cloves garlic, chopped fine
2 jalapeno peppers, chopped fine
4 lb. coarsely ground beef (round steak or lean chuck)
1 tsp. ground oregano
2 tsp. cumin
6 or more tbsp. chili powder (more if needed, flavor to taste)
2 c. tomatoes, fresh or canned
1 (6 oz.) can tomato paste
2 c. hot water
6 dashes Tabasco sauce
8 oz. beer
1 bay leaf
4 cans chili beans (I use Joan of Arc brand)
4 tbsp. flour
4 tbsp. water

Saute chopped onions, garlic, green peppers and jalapenos. When onions are transparent, add meat; cook until meat has lost its redness. Add cumin, oregano, chili powder, bay leaf, Tabasco sauce, tomatoes, tomato paste, hot water, beer, salt and pepper to taste. Simmer for 2 hours. Stir often. Add beans and simmer for 1 more hour.

For thickening, mix together flour and water. Stir in and cook for a few minutes. Take bay leaf out. Serve, enjoy.