To download a Spanish translation of this recipe click here. Print Ingredients 1 cup chopped onion 1 cup chopped celery 1 cup chopped green bell pepper 3 cloves garlic, sliced 2 tablespoons vegetable oil 3 pounds ground beef Chili Spice Mixture (recipe below) 2 cans (15-ounces each) Kidney beans 1 can (28-ounces) diced tomatoes in juice, 1 can (8-ounces) tomato sauce 1 can (6-ounces) tomato paste 1 can (4-ounces) chopped green chilies, drained 1 1/2 cups dark beer (non-alcoholic beer may be substituted) 2 teaspoons Worcestershire sauce 3-4 drops hot pepper sauce 1-1 1/2 teaspoons salt Assorted garnishes: shredded cheese, sliced green onions, sour cream Chili Spice Mixture 3 tablespoons chili powder 1 tablespoon ground cumin 1 tablespoon dried oregano leaves 1 teaspoon unsweetened cocoa powder 1 teaspoon cayenne pepper 1/2-1 teaspoon sugar Number of Servings : 8 Serving Size: about 1 cup To download a Spanish translation of this recipe click here. Directions Sauté onion, celery, green pepper, and garlic in oil in large Dutch oven until tender, about 5 minutes; stir in beef. Cook over medium-high heat until browned, about 10 minutes; drain fat. Stir in Chili Spice Mixture and remaining ingredients, except garnishes. Heat to boiling; reduce heat and simmer, covered, 2 to 3 hours, stirring occasionally. Ladle chili into bowls and serve with assorted garnishes. Dave Prosser Fargo, North Dakota