Cover the bottom of a large stockpot or dutch oven with vegetable oil and pre-heat.
Remove any extra fat from the meat and cut it into large chunks. Salt and pepper it liberally. Add meat to the hot pan and brown. Cook in batches and don't crowd otherwise the meat will just steam. Remove meat from the pan after it is browned.
Saute the onions, bell pepper, and celery together until they just begin to soften. Add garlic and jalapeno and cook for 2 more minutes. Deglaze the pan with the beer.
Add meat back into the pan. Add remaining ingredients and once the chili is hot reduce to a simmer. Taste and add additional chili powder or cayenne according to your tastes. Let cook for 2 hours stirring occasionally.
We make this chili when we have time to let it simmer. You can also make it one day and finish it the next day.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.