Ingredients:

3 green peppers, chopped med.
3 yellow onions, chopped med.
2 fresh jalapenos, seeded and chopped fine
1 stalk celery, chopped med.
1/4 cup cooking oil
4 lbs chuck, coarsely ground
5 lbs venison, coarsely ground (or use all beef if you must)
3 oz. Gebhardt’s chili powder.
1 1/2 tsp. cumin seeds
6 dashes Tabasco
1 7oz. can diced green chilies
2 14oz cans stewed tomatoes
1 can beer
water, salt and pepper

Methods:

Chop veggies, heat oil in a well seasoned iron pot. Sizzle veggies in pot with oil. Add meat and brown. Stir in remaining ingredients and cover with an inch of water. Cook slowly about 3 or 4 hours. Skim of grease after an hour or two.