Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Olive oil;divided; cup 1 tb Paprika
4 lg Onion;chopped; large 1 tb Chili powder
1 md Red pepper;chopped; med 1 tb Celery seed
1 Garlic clove; minced 1 lb Italian plum tomato;
2 Stalk celery;coarse chopped *see note*
4 lb Ground beef; *see note* 12 oz Beer
1 tb Oregano Red kidney beans;
1/2 tb Red pepper; ground *see note*
1 1/2 tb Cumin

****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 MED-HIGH 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.

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