2 1/2 pounds Beef chuck -- , coarsely ground

1 large Onion -- , chopped

4 cloves garlic -- , minced

1 can beer -- (+more if needed)

1/2 10-oz. can Rotel Tomatoes and Green Chillies

2 Tablespoons Gebhard chili powder -- (2-3 Tbsp.)

1 1/2 Tablespoons Cumin -- (Comino)

1 1/2 teaspoons coarse black pepper

1 1/2 teaspoons Accent or MSG

1/2 teaspoon paprika

1/2 teaspoon celery salt

1/2 teaspoon Red pepper -- , ground

1/4 teaspoon Sage -- , ground

1/4 teaspoon Oregano -- , ground

1/4 teaspoon Thyme -- , ground

1/4 teaspoon Coriander

Place beef, onion and garlic in a large Pyrex bowl. Microwave on high for 12-14 minutes, stirring twice. Add all remaining ingredients, stirring well. Cover and microwave on high 15 minutes. Stir. Cover and microwave on 30 percent (medium-low) 4 minutes, stirring once midway through cooking. Add more beer if chili gets to thick during cooking.

This recipe can be done in a crock pot after the meat is browned and onions are sauteed. Cook in the crock pot 6-8 hours on slow. Serves 8-10.