Product Recipes
- 1/4 cup olive oil
- 3 medium onions, diced
- 2 medium green or red peppers, seeded and diced
- 2 large celery stalks, diced
- 1 tsp jalapeno peppers, seeded and diced
- 8 lbs lean ground chuck
- 2 14 1/2 oz cans stewed tomatoes
- 1 16 oz can tomato sauce with mushrooms
- 1 6 oz can tomato paste
- 6 oz chili powder
- 1 1/2 cups water
- 1/2 cup beer
- 3 bay leaves
- 1 tbsp hot pepper sauce
- garlic salt
- onion salt
- freshly ground black pepper
- Heat oil in large stockpot over medium high heat.
- Add next 4 ingredients; saute until softened.
- Add meat and brown well.
- Drain off fat.
- Add remaining ingredients and bring to simmer.
- Reduce heat and cook 3 hours, stirring often.
- Degrease before serving.
