Papa Hot

3 medium Onions -- diced
2 medium Green peppers -- diced
2 large Stalks celery -- diced
2 small Cloves garlic -- minced
1/2 small Fresh jalapeno peppers
8 pounds Lean chuck -- ground coarsely
1 can 7 oz diced green chilies
14 1/2 ounces Can stewed tomatoes
15 ounces Can tomato sauce
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,
including 1/2 can beer.
(Drink the remainder, according to Annie).
Add water JUST 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 substitute
pure New Mexico ground red chili.
Whatever you use make sure it's pure chili powder,
no additional seasonings added.