3 medium onions -- diced

2 medium green peppers -- diced

2 large stal celery -- diced

2 small clov garlic -- minced

1/2 small fresh jalapeno peppers

8 pounds lean chuck -- ground coarsely

1 7 oz can diced green chilies

1 14 1/2 ounce stewed tomatoes

1 15 ounce ca tomato sauce

1 6 ounces can tomato paste

6 ounces chili powder

tabasco sauce to taste 12 ounces beer

12 ounces mineral water -- bottled

3 bay leaves -- or 2 your choice

garlic salt to taste salt/pepper to taste

Dice and saute first 5 ingredients. Add meat and brown. Add everything else, i ncluding 1/2 can beer. (Drink the remainder, according to Annie). Add water JUS T TO COVER TOP. Cook about 3 hours on low heat. Stir often. Remove bay leaves. Couple of notes: Better the 2nd day, if you can wait that long. Also, those I s ubstitute pure New Mexico ground red chili. Whatever you use make sure it's pur e chili powder, no additional seasonings added.

Busted by Christopher E. Eaves <cea260@airmail.net>