| 2 ½ pounds | Beef |
| ½ | Vidalia Onion |
| ½ | Red Hot Peppers |
| 3 | Garlic Cloves |
| 1 package | Chopped Carrots |
| 1 tablespoon | Tomato Paste |
| 1 16-ounce can | Dark Red Kidney Beans |
| 15 ounces | Tomato Sauce & Hot Salsa |
| 2 16-ounces cans | Chili Beans (kidney beans mild chili sauce) |
| 14.5 ounces | Petite (diced canned tomatoes) |
| 1 bottle | Beer (preferably dark beer) |
| ½ teaspoon | Granulated Garlic |
| ½ teaspoon | Paprika, Oregano, Parsley Flakes, Cajun, Turmeric |
| ½ teaspoon | Cumin |
| 1 teaspoon | Chili Powder or Hot Chili mix (pouch) |
| 1 package | Fresh Mushrooms Sliced |
| to taste | Salt and Pepper |
Add oil to pan Sauté onion, garlic to golden brown add chopped carrots till tender. Add Mushrooms and hot peppers till golden brown then add beef cook till lightly brown. Add all spices mix well then add all liquids one at a time mix well. Place heat at medium till boils. Turn to low stir and simmer for two hours (make sure it’s boiling). Enjoy with homemade garlic bread on a fresh stick of baguette or over a baked potato. Yummmmmm.