South of the Border Meat Chili

South of the Border Meat Chili


1 1/2 yellow onion, chopped
1 fresh jalapeno (seeded), chopped fine
2 cloves garlic, chopped fine
1 stalk celery, chopped fine
1/8 cup cooking oil
2 pounds chuck, coarsely ground
1 1/2 ounce chili powder
3/4 teaspoon cumin
3 dashes Tobasco sauce
1/2 – 7-ounce can green chilies, diced
1 14-ounce can tomatoes
1/2 15-ounce can tomato sauce
1/2 can beer
Salt and pepper


Sizzle vegetables in oil, then add meat and brown.  Stir in remaining ingredients and cover, cook slowly for 2 hours. 

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