Nevada Annie's Championship Chili 3 Tbsp. Wesson oil 1 1/2 med. Onions (chopped) 1 med. Green Pepper (chopped) 1 large rib Celery (chopped) 2 small cloves Garlic (minced) 1/2 tsp. fresh Jalapeno Pepper (chopped) 4 lbs. Ground Round (course) 1 can 14 oz. stewed Tomatoes 8 Tbsp. Chili Powder 1 Tbsp. Cumin (ground) 2 tsp. Garlic Salt 1/4 tsp. Tabasco 8 oz. Budweiser Beer 1 1/4 cups Water 1 can 8oz Tomato Sauce 1 can 6 oz. Tomato Paste 1 can 4 oz. diced Green Chili's 1 Bay Leave Salt & Pepper Heat oil and saute first five ingredients until onion is transparent. Add beef and cook until meat loses it's redness. Combine chili powder, cumin, garlic salt, Tabasco, salt & pepper with beer. Let mixture stand 1 to 2 minutes. Then add beer and spice mix, water, stewed tomatoes, tomato sauce, tomato paste, green chili's, and bay leave to meat mixture. Simmer on low heat in a covered pot for three hours, stirring often. Remove bay leave before serving. (Makes 10 servings.)