1.5 oz. Of "Ten Spice Chili Mix "

2 lbs London Broil trimmed & cut into 3/4" cubes or 2 lbs. chili ground hamburger

1 tbls 0il

2 Cloves Garlic

1 1/2 Onions Diced

2 Celery Stalks Diced

12 oz. Can Beer

14 oz. Can "Ortega" Diced Green Chilies

1-28 oz. Can Pinto Beans Drained (save juice) (see trouble shooting)

1-15 oz. Can Tomato Puree

Grated Cheese (optional, see below)

In a large bowl add meat and fold in Ten Spice Chili Mix. Be sure all meat is thoroughly covered in spice mix, cover and set aside. Dice onions, celery, and garlic. In an 8-quart pot add oil and heat, when hot add onions, celery, garlic, and diced green chilies. Sauté till onions are tender. Add meat with chili mix, stirring often till meat is brown. Add tomato puree, beer, and beans. Cover and bring to a boil. Crack open lid and turn down to a simmer. Stir often to keep from burning. Simmer for one to two hours.

Serve with diced onions, grated cheese, corn bread and a crisped green salad. A good imported beer will make it a great meal.

During cooking if chili gets too watery, remove cover and let it cook down if chili gets too thick, add some juice from the beans. A good consistency test for chili is to put a spoon in the middle of the pot; the spoon should fall over very slowly.

Remember, the longer you cook your chili, the more the spices have time to penetrate into the meat. Chili always tastes better the next day, because the spices have thoroughly penetrated into the meat and beans.

This recipe is very mild, so depending on how hot you like it, add cayenne pepper to taste.

Firestarters Ten Spice Chili Mix can also be used on pork, fish, eggs, and it really livens up barbecued steaks, hamburgers, and hot dogs. With a little imagination Ten Spice Chili Mix can be used on almost anything.