Hearty Chili

2 1/2 lbs DLM Natural Beef Ground Chuck
6 cloves garlic, finely minced
1 cup green onion, chopped
1 1/2 tsp DLM Cumin
1 1/2 tsp DLM Oregano
1 DLM Bay Leaf
1 Tbsp DLM Ancho Chili Powder
3 cups yellow onions, chopped
Green onions, chopped
2 Tbsp vegetable oil
3 cups green peppers, chopped
2 cups celery, chopped
(2) 28-oz cans DLM San Marzano Whole Peeled Tomatoes D.O.P.
5 cups tomato sauce
1 tsp cocoa
1 1/2 tsp sugar
1/2 cup green, hot salsa
1 cup beer
5 cups kidney beans
Monterey Jack cheese, grated (optional)
Salt and pepper to taste

In a 5 to 6-quart soup pot, brown the ground chuck until no longer pink. Add the garlic and seasonings. Sauté the yellow and green onions with the above meat mixture, adding the oil if necessary. Add the peppers and celery, and cook until slightly crisp.

Add the tomatoes, tomato sauce, sugar, and salsa; cook for 45 minutes. Remove the bay leaf. Add salt and pepper to taste. If possible, refrigerate overnight for the best flavor.

Add the beer and beans when serving the chili. Top with grated Monterey Jack cheese if desired.

Makes 24 servings

Allergy Warning: Contains milk