Recipe - First Alert Chili

One fourth cup Olive oil; divided
4 lg Onion; chopped
1 md Red pepper; chopped
1 Clove garlic; minced
2 Stalks celery; coarsely
chopped
4 pound Ground beef; * see note
1 tablespoon Oregano
One half tablespoon Cayenne pepper; ground
1 One half tablespoon Cumin
1 tablespoon Paprika
1 tablespoon Chili powder
1 tablespoon Celery seed
1 Italian plum tomato; * see
note
12 ounce Beer
Red kidney beans; * see note

****NOTES***** SMALL BEEF CHUNKS CAN BE USED INSTEAD OF GROUND BEEF. BLEND
TOMATOES IN BLENDER WITH LIQUID UNTIL SMOOTH. PINTO BEANS CAN BE USED
INSTEAD OF KIDNEY BEANS. USE BOTTLES HOT SAUCE TO TASTE. IN A LARGE
SKILLET, HEAT 1/8 CUP OF OLIVE OIL OVER MEDHIGH HEAT AND COOK THE ONIONS,
RED PEPPER, GARLIC AND CELERY FOR 5 MINUTES, STIRRING. IN A LARGE, HEAVY
POT, HEAT THE REMAINING 1/8 CUP OF OIL AND BROWN THE MEAT, STIRRING TO
BREAK UP THE LUMPS AND TO PRODUCE A SMOOTH, UNIFORM MIXTURE. STIR IN ONION
MIXTURE TO MEAT MIXTURE. ADD THE OREGANO, RED PEPPER, CUMIN, PAPRIKA, CHILI
POWDER, CELERY SEEDS, SALT, PEPPER, TOMATOES WITH LIQUID AND BEER OR GINGER
ALE. BLEND WELL. SIMMER 1 HOUR, UNCOVERED, STIRRING OCCASIONALLY TO THE
MIXTURE DOESN'T STICK TO THE BOTTOM AND SCORCH. ADD KIDNEY BEANS AND THEIR
LIQUID, BLEND AND SIMMER 30 MINUTES, STIRRING OCCASIONALLY. ADD HOT SAUCE
TO TASTE IF DESIRED. TASTE FOR SEASONING.

Busted by Christopher E. Eaves cea260@airmail.net
Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 14, 1998