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1 c. chopped onions
2 large cloves garlic, chopped
1/4 c. olive oil
1 lb. lean ground beef
1 lb. beef loin sirloin steak,
boneless, cut in 1-inch
5 Tbsp. chili powder
3 Tbsp. paprika
2 Tbsp. chopped fresh parsley
1 Tbsp. cayenne
1 Tbsp. salt
1 tsp. oregano
2 canned, jalapeno peppers,
seeded and chopped
3 Tbsp. prepared mustard
2 cans beer (12 oz. each)
1 (15 oz.) can Allens or brown
beauty pinto beans, drained
1 (15 oz.) can Allens or east
Texas fair fresh, shelled
black-eyed peas, drained
1 can stewed tomatoes (16 oz.)

Saute onions, celery and garlic in oil over medium-high
heat until onions are tender. Add meat and cook until browned,
stirring to break up ground beef. Drain off excess fat.
Sprinkle chili powder, paprika, parsley, cayenne, salt and
oregano over meat mixture and stir. Reduce to medium heat.
Cook 5 minutes, stirring occasionally. Stir in jalapeno
peppers and mustard. Stir in beer. Cook until chili reaches a
full boil, stirring occasionally. Add pinto beans, black-eyed
peas and tomatoes and stir. Allow mixture to return to full
boil. Reduce heat to low. Cover and simmer 1 hour.

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