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Jennifer Holycross' Chili




Source of Recipe


Butler University


List of Ingredients




2 medium onions, finely chopped
1 green pepper, finely chopped
1 celery stalk, finely chopped
2 cloves garlic, minced
2 teaspoons Wesson Oil
4 pounds lean ground beef
2 14-1/2 oz can Hunt’s Stewed Tomatoes, undrained
1 15-oz can Hunts’ Tomato Sauce
1 6-oz can Hunt’s Tomato Paste
¼ cup green chile salsa
1 whole jalapeno from canned jalapeno chilies, finely chopped (optional)
¾ cup chili powder
4-oz can diced green chilies, undrained
1 cup of Sierra Nevada Pale Ale
1 teaspoon salt


Recipe



In Dutch oven, sauté first tour ingredients in hot oil until tender. Add meat, 1 pound at a time, stirring until meat loses redness. Drain; add beer. Add remaining ingredients; stirring after each addition. Simmer 2 ½ to 3 hours, stirring frequently. Season to taste with garlic salt and pepper, if desired. Makes 6 to 8 servings.