Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 3/4   lb           Chili Grind Meat
   3       slice        Bacon
   1       tb           Cumin seed, roasted and ground
   1       tb           New mexican chili powder, plain
   1       tb           Ancho chili powder, plain
   1       tb           California chili powder, plain
   1       t            Mexican oregano, crushed
     1/4   ts           Thyme
     1/4   ts           Allspice
     1/4   ts           Dried cilantro
   1       large        Onion (chopped fine)
   2       Stalks       celery (chopped fine)
   1       cn           El Paso green chiles (mild)
   3       large        Jalapeno chilies, seeded chopped fine
   1       large        Habanero chili, seeded chopped fine
   1       Clove        garlic
  30       Ounces       stewed tomatoes (pureed in a blender)
  12       Ounces       beer
   1       t            Beef base
   3       ts           Paprika, sweet
   1       t            Coriander powder
     1/4   ts           Cayenne pepper
   1                    Shot Jim Beam Bourbon whisky
   2       tb           Olive oil
                        -Masa Harisa (Corn Flour for Thickening)

Preparation:

Cook bacon and reserve grease for sauting onions and garlic. In a large chili pot, saute onion and garlic. Remove onions and garlic and set aside. Add olive oil and cook meat until grey in color, but not browned. Add onion and garlic back to chili pot. Add dry spices and cook while stirring for 3 or 4 minutes. Add stewed tomatoes, bacon bits, chiles, beer, celery, whiskey, beef base. Bring to a boil and then simmer until done. 3 to 4 hours. From: Barry Weinstein Date: Sat, 02-2