This chili won first prize in the Manchaca Firehall chile cookoff. That's
pronounced Manshack for some reason. Texans take perfectly good spanish
words and insist on their own pronunciation. This recipe is the creation
of Jack Garrens, an executive of Lockheed in Austin and I hope he doesn't
mind if I reprint it here. Thanks Jack. Great chili!

South Texas Roadmeat Chili

3 green peppers, chopped med.
3 yellow onions, chopped med.
2 fresh jalapenos, seeded and chopped fine
1 stalk celery, chopped med.
1/4 cup cooking oil
4 lbs chuck, coarsely ground
5 lbs venison, coarsely ground (or use all beef if you must)
3 oz. Gebhardt's chili pwd.
1 1/2 tsp. cumin seeds
6 dashes Tabasco
1 7oz. can diced green chiles
2 14oz cans stewed tomatoes
1 can beer
water, salt and pepper
Chop veggies, heat oil in a well seasoned iron pot. Sizzle veggies in pot
with oil. Add meat and brown. Stir in remaining ingredients and cover with
an inch of water. Cook slowly about 3 or 4 hours. Skim of grease after an
hour or two. 
Not to start any chili wars here - but there's no beans in Texas chili.
You can have them on the side but never in. Y'all enjoy now.

Margot

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