2 pounds coarsely ground beef chuck. 1 1/3 cups chopped onions. 1/2 cup chopped green pepper. 1/3 cup chopped celery. 2 small cloves garlic,minced. 1, 16-ounce can diced tomatoes. 1, 15-ounce can tomatoe sauce. 1 1/2 cups water. 1 tablespoon tomatoe paste. 3 tablespoon canned,chopped green chili peppers. 3 tablespoons chili powder. 2 tablespoons sugar. 1 teaspoon instant beef bouillon granules. 1 teaspoon bottled hot-pepper sauce. 1/2 teaspoon pepper. 1/2 teaspoon ground cumin. 1 bay leaf. 1, 15-ounce can kidney beans,drained. 1/3 cup beer.
1. In a 4- to 5 quart Dutch oven or kettle, brown meat with onions, green peppers, celery and garlic. 2. Add undrained tomatoes, tomatoe sauce, water and tomatoe paste. stir in chili peppers, chili powder, sugar, beef bouillon, hot pepper sauce, pepper, cumin and the bay leaf. Simmer,uncovered, for 60 minutes, stirring occasionally. Skim any fat off the top of the soup. 3. This point, transfer the chili to a large bowl, cooled, covered and chilled overnight. 4. to serve, reheat the chili. Add beans and beer. Heat till mixture simers. Remove bay leaf. Make 6 to 8 maine-dish servings.
Submitted By: Chili Days,
Sault Ste. Marie Michigan. from MI on 2006-02-14