Rich Brooks' Damn Good Chili

1. 1

   Chop the onions, peppers, celery stalk, jalapeno, and mince the garlic clove.

2. 2

   Heat the vegetable oil on med-high heat and saute the onions, peppers, celery stalk, jalapeno, and garlic until they are soft and onions are translucent.

3. 3

   Add the beef and continue cooking until the beef is no longer pink, adding salt and pepper to taste.

4. 4

   When finished cooking, spoon any excess oil from beef mixture and transfer the beef mixture to a soup/chili pot.

5. 5

   In a separate bowl, mix the chili powder, cumin, garlic salt, hot sauce, salt and pepper, and the beer. Let it sit for a few minutes.

6. 6

   Add the chili powder mixture from the bowl to the beef mixture in the soup pot.

7. 7

   Next add the water, stewed tomatoes, tomato sauce, tomato paste, diced green chilies, and bay leaf to the pot.

8. 8

   Cover and cook on low heat for 3 hours, stirring occasionally.

9. 9

   I serve it with shredded cheese and a dollop of sour cream. It's also good with Fritos, crackers, or as just plain chili!

* Per serving · 4 servings · Values may vary.