Chili de Miguel

"Patience is bitter but its fruit is sweet." Recipe courtesy of Michael Haley

4 lbs. Ground Sirloin 1 large onion 4 cloves garlic, crushed 3 48 oz. cans of tomato sauce 1 stalk of celery 2 diced fresh tomatoes 3 Jalapeno peppers (diced) 1/2 red bell pepper (diced) 6 tbsp. chili powder 1 tbsp. salt 2 tsp. sugar 3 tsp. Worcestershire sauce 2 tbsp. red pepper sauce Brown sirloin and then empty into large crock pot. Stir in tomato sauce, diced tomatoes, garlic, chili powder, salt, sugar, Worcestershire sauce and red pepper sauce. In large skillet melt a little butter; then sautee the diced onion, chopped celery and peppers over medium heat 5-10 minutes. Empty contents into the crock pot and mix thoroughly with meat sauce. Simmer on low heat for four hours. Stir in 4 tbsp. of diluted cornstarch one half-hour before serving and increase heat. Continue stirring until you reach the desired consistency. Serve hot with cold beer.

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