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Black Beard Chili

1 lb. ground beef

1 large onion, chopped (1.5 cups)

3 stalks celery, sliced

1 green or red pepper, chopped

1 jalapeno, minced

6 cloves garlic, minced

2 cans (14.5 oz each) diced tomatoes, undrained

1 can Rotel tomatoes, undrained

2 cans (15 oz each) black beans with chilis and cumin, drained

2 cans Great Northern beans, drained

1 can (12 oz) Lager-style beer

1 tblsp hot pepper sauce

1 tsp ground cumin

1 tsp ground coriander

1 tsp chili powder

1/2 tsp paprika

1 tblsp dry parsley

Brown ground beef.  In same pot, add onion, celery, garlic and jalapeno. Cook for 3-4 minuted, or until onion is tender, stirring occasionally. Add remaining ingredients. Bring to a boil over high heat, stirring occasionally.  Cover. Reduce heat to low. Simmer for 50-60 minutes, or until chili is thickened, stirring occasionally.

Great toppings to serve with the chili:

Sour cream, shredded cheddar cheese, sliced green onions




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