In a large pot or Dutch oven, sauté the diced onions, green peppers, celery, minced garlic, and jalapeno pepper until softened.

Add the ground chuck to the pot and brown the meat.

Stir in the diced green chilies, stewed tomatoes, tomato sauce, tomato paste, chili powder, Tabasco sauce, beer, mineral water, bay leaves, garlic salt, salt, and pepper.

Ensure there is enough liquid to cover the top of the ingredients, adding water if necessary.

Bring the chili to a simmer over low heat and cook for about 3 hours, stirring often.

Remove the bay leaves before serving.

For optimal flavor, refrigerate overnight and reheat before serving.