Carl’s Favorite Chili

8 to 10 servings

Ingredients

· 1-1/5 pounds ground sirloin

· 2 to 2-1/2 pounds sirloin (or stew meat), sliced into half inch cubes

· 1 beef soup bone

· 6T olive oil

· 1 white or yellow onion-chopped

· 1 red onion-chopped

· 6 garlic cloves-minced

· 8 Anaheim chiles – roasted, peeled, seeded, de-veined and chopped

· 2 Poblano chiles – roasted, peeled, seeded, de-veined and chopped

· 1 Jalapeño chile – seeded, de-veined and chopped

· 1 Green pepper – seeded, de-veined and chopped

· 1 bottle of Spicy V-8 juice

· 1 can Rotel tomatoes

· 2 large cans of diced tomatoes

· 1 can kidney beans – drained

· 1 can pinto beans – drained

· 1 can black beans – drained

· 1 bottle of dark beer

· 4T apple cider vinegar

· 2T (heaping) chile powder

· 1T cumin

· 1t crushed red peppers

· 1t oregano

· 1/2t paprika

· 1t rosemary

· 1/2t celery salt

· 1t fresh ground black pepper

Brown and drain meat.  Sauté onions and garlic in olive oil until translucent.  In a large dutch oven combine meat, onions, garlic and remaining ingredients, excluding beans.  Bring to a boil over medium-high heat, stirring frequently.  Reduce heat, cover loosely with lid and let simmer 2-3 hours, stirring occasionally.  Remove soup bone and add beans, let simmer another hour.