Ingredients:

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