Connecticut Chili White Bean Chili

This is a recipe to make white bean chili.
It's made with beef and plenty of heat.
The tomatoes break down to a sweet sauce,
the peppers add color, flavor and texture.
This actually makes an award winning chili.

Ingredients:
2 pounds coarse ground chuck 85/15
2 pounds cubed beef stew meat
1 cup cold water
1 cup cold beer
8 Roma or plum tomatoes, chopped
29 ounces canned white beans
1 packet powdered onion soup mix
1/3 cup Olive oil
2 red jalapeno peppers, minced
1 green jalapeno pepper, chopped
1 large red bell pepper, chopped
1 large green bell pepper, chopped
1 large onion, peeled and chopped
6 garlic cloves, peeled and minced
5 tablespoons standard chili powder
1 tablespoon sweet smoked paprika
2 tablespoons ground cumin
1 teaspoon ground black pepper
1 teaspoon celery seed

Directions:
Saute meat until browned in olive oil,
drain the fat and add all the peppers,
onions, garlic and spices, mix well.
Saute for 15 minutes until onion is translucent.
Combine onion soup mix with water and beer,
and add to the beef and veggetable mixture,
simmer on low for about one half hour,
add tomatoes and beans, and continue to
simmer until the stew meat is very tender.