**This recipe won Bell City Aggie Day Chili Cook-Off 5 years in a row, and 3 of the 5 I actually had competition!

2 lbs. lean ground beef or cubed chuck                                2 10 oz. cans Ro-Tel tomatoes
2 large onions, chopped                                                           2 14 oz. cans diced tomatoes
4 cloves garlic, chopped                                                           1 6 oz. can tomato paste
3 or 4 fresh or pickled jalapeno peppers, chopped            1 10 oz. can enchilada sauce
3-4 tblspns. Creole seasoning                                                 1 bottle dark beer (Shiner Boch)
1/3 cup chili powder (I use Tex-Joy or Adams)                  2 16 oz. cans Blue Runner brand
Creole Cream Style red beans

In a large crock pot/slow cooker brown ground beef on high for 5-6 hours, stirring occasionally. Add onions and garlic, lower heat and cook overnight. Add the rest of the ingredients except beans, and cook several hours. Add beans and heat through. Serve over rice, sprinkle with Mexican style shredded cheese. Serve with Mexican cornbread. Serves a crew of hungry livestock exhibitors.

**If time is short, use a large Dutch oven. It will be ready to eat in about 2 hours.